Ingredients
Main Ingredients
- 2 (15-ounce) cans chickpeas (garbanzo beans), drained with liquid reserved
- 1 (16-ounce) jar roasted red peppers, drained and extra liquid removed
- ½ cup tahini
- ¼ cup aquafaba (chickpea liquid)
- ¼ cup olive oil
- 2 lemons, juiced
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon salt
Garnish
- White sesame seeds
- Black sesame seeds
- Diced roasted red pepper
Instructions
- Prepare Chickpeas: Drain the chickpeas, reserving the liquid (aquafaba). Rinse slightly if desired. This will help achieve the perfect hummus texture.
- Drain Roasted Peppers: Open the jar of roasted red peppers and drain thoroughly, removing any excess liquid to avoid a watery hummus.
- Combine Ingredients: In a food processor, add the chickpeas, roasted red peppers, tahini, aquafaba, olive oil, lemon juice, garlic clove, cumin, and salt.
- Blend to Smooth: Process the mixture until smooth and creamy. Scrape down the sides as needed to ensure even blending. If the hummus is too thick, add a little reserved aquafaba or olive oil to reach desired consistency.
- Taste and Adjust: Taste the hummus and adjust seasoning if necessary, adding more salt, lemon juice, or cumin according to preference.
- Serve and Garnish: Transfer the hummus to a serving bowl. Garnish with white and black sesame seeds and diced roasted red pepper for a beautiful presentation and added texture.
Notes
- For a smoother hummus, peel the chickpeas by gently squeezing each between your fingers to remove skins before blending.
- Aquafaba can be replaced with water if unavailable, but aquafaba adds creaminess and helps bind the ingredients.
- This hummus can be stored in an airtight container in the refrigerator for up to 5 days.
- Serve with pita bread, raw veggies, or use as a spread for sandwiches and wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
