Ingredients
Units
Scale
- 1–15.5 oz can of chickpeas, low-sodium or no-added salt OR Homemade Chickpeas
- 1/4 cup tahini paste
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 cup cold water OR 1/4 cup reserved chickpea liquid
Instructions
- Cook/Peel the Chickpeas – 1st things first. Either grab a can of low-sodium and/or no-added salt chickpeas. OR make them homemade using my recipe/foolproof method. Remember to save the liquid (aquafaba) from the can or grab 1/4 cup cold water. Peel your chickpeas – hold a chickpea between your two fingers and the peel just pops right off.
- Mince the garlic – Mince your garlic and let it soak in the lemon juice for a few minutes.
- Blend the chickpeas – start first with blending/pureeing your chickpeas until they form a dust, about 1 minute.
- Continue to blend – Add in your tahini, lemon juice, garlic, and salt. Blend until pureed.
- Add in the liquid – As your blender is running, add in the cold water or aquafaba 1 tablespoon at a time until you get a creamy and smooth mixture. I used right around 4 tablespoons. Amounts may vary, add in a tablespoon at a time.
- Taste and adjust seasonings – add in a dash more salt, more lemon juice if you like it a tad more bright. Let the hummus sit for awhile before deciding to add in any more garlic.
- Rest – Allow the hummus to sit and rest in the fridge for 30 minutes (or longer). Serve with a drizzle of olive oil and sprinkle with sumac and/or za’atar. Serve with pita wedges or cut veggies.
- Prep Time: 15
- Category: Snacks