This may be the best hummus I’ve ever made and it took 5 minutes. That’s it! Creamy, light, flavorful. Great for a mid-afternoon snack, or as part of a Middle Eastern-inspired brunch or dinner. Feel free to add herbs, like za’atar or cumin, to add different flavor profiles as well.
Here is the recipe:
1 15.5 oz. can organic chickpeas
2 TBSP roasted tahini
1.5 TBSP extra virgin olive oil
Juice of 1 lemon
1 chopped garlic clove
1 large pinch sea salt flakes or kosher salt
Drain the chickpea liquid (aquafaba) into a pan and bring it to a boil. Remove from heat immediately.
In the meantime, add the chickpeas and remaining ingredients to a high-powered blender or Nutribullet.
Pour in the hot aquafaba and purée until smooth. Serve immediately or refrigerate for up to a week in an airtight container.
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