Ingredients
Main Ingredients
- 1 1/2 cups cooked and drained chickpeas (or one 15 oz can)
- 2 tablespoons aquafaba (chickpea broth, or water, plus more as needed)
- juice of 1 lemon (about 3-4 tablespoons)
- 6 tablespoons tahini
- 2 tablespoons olive oil
- 1 garlic clove (peeled)
- 2 ice cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
Garnish
- Extra virgin olive oil
- Paprika or red pepper flakes
- Finely chopped parsley
Instructions
- Prepare Ingredients: Gather all ingredients including cooked chickpeas, aquafaba, lemon juice, tahini, olive oil, garlic, ice cubes, kosher salt, and ground cumin to have everything ready for blending.
- Blend Ingredients: Add the cooked chickpeas, chickpea broth or water, lemon juice, tahini paste, olive oil, garlic, ice cubes, salt, and cumin into a blender. Blend on high speed for 2-3 minutes until the mixture becomes creamy and smooth. If the hummus is too thick, slowly add more aquafaba or water to reach the desired consistency.
- Plate Hummus: Spoon the hummus onto the center of a shallow plate. Use the back of a spoon to spread it outward and create a decorative swirl in the middle for an attractive presentation.
- Garnish and Serve: Drizzle a generous amount of extra virgin olive oil over the hummus. Sprinkle with paprika, Aleppo red pepper, red pepper flakes, and chopped parsley to add color and flavor. Serve immediately with warm pita bread for dipping.
Notes
- For a smoother hummus, peel the skins off the chickpeas before blending.
- Adjust the amount of lemon juice and garlic to your taste preferences.
- Aquafaba serves as a creamy liquid to improve texture; use water if aquafaba is unavailable.
- Keep hummus refrigerated in an airtight container for up to 4 days.
- Ice cubes help in making the hummus creamy and cool; do not skip if possible.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
