So confession time. I have very little patience at times and I just wasn’t letting the food processor run long enough. My hummus was always delicious but never as smooth and creamy as I’d like. So I finally just let the food processor run for 2-3 minutes and voila! Perfect, smooth and creamy delicousness!
This recipe is super versatile. You can make this spicy by adding some paprika and cayenne. You could make a roasted red pepper hummus by roasting a red pepper in the oven, then food process it with the other ingredients. When you serve this hummus you can top it with cracked salt, freshly ground pepper, hot pepper flakes, Trader Joe’s Everything But the Bagel Seasoning, or some fresh herbs. The options are endless.
Don’t forgot to reserve the aquafaba (liquid from the can of chickpeas). Adding some of the chickpea liquid adds to the creaminess and the flavor.
2 cans chickpeas, please reserve aquafaba (chickpea liquid), I use low sodium or sodium-free chickpeas*
3-4 tablespoons aquafaba
1/4 cup lemon juice
1/4 cup tahini
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
Drain and rinse the chickpeas, reserving the liquid (aquafaba).
Combine all ingredients in a food processor fitted with an S blade. Start with 3 tablespoons of aquafaba. I prefer 4 tablespoons but you may prefer it thicker.
Process for approximately 2-3 minutes until the mixture is creamy and completely smooth.
Store in glass container in the fridge for up to one week.
*I use low sodium or sodium free chickpeas. If you are using a brand with a good bit of salt added, you may want to reduce the salt you add. You can always taste it and adjust it as needed.
Serve with your favorite raw crunchy veggies and/or crackers or spread it in a wrap or sandwich.
If you want to reduce the added oil, try adding more aquafaba to replace some of the olive oil.