Description
My staple hummus. Always in my fridge and coming to the rescue for lunches, adding to dressings, and that inevitable mid afternoon search for a filling snack!
Ingredients
Units
Scale
- 2 cups cooked chickpeas
- 1/4 cup + 2 tbsp aquafaba (chickpea brine), less or more depending
- 1/4 cup tahini
- 1/2 tbsp lemon juice
- 1/2 tbsp white vinegar
- 1/2 tsp salt
- 1/4 tsp cumin
- 1 clove garlic
- 1 tbsp olive oil (sub with water for an oil-free option)
- optional: 1/4 tsp smoked paprika or cayenne pepper for some heat
*All of the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- If using canned chickpeas, drain them and preserve the liquid.
- Add the chickpeas, ¼ cup aquafaba (or water), tahini, lemon juice, vinegar, salt, cumin, and garlic to your food processor or blender. Start blending until creamy and smooth. If you’re able, stream in the remaining 2 tbsp aquafaba and the 1 tbsp olive oil (or more water as needed) while the food processor is running. If not, you can stop your machine, scrape down the sides if needed, add the remaining liquids, and process again until smooth.
- Taste and adjust to your liking. Add more tahini, oil, or water to make it creamier, lemon juice or vinegar to give it more bite, and spices for more intense flavour.
- To store, refrigerate in an airtight container for up to 1 week.
Notes
*Cost comparison: CAD $1.18 using chickpeas cooked from scratch, $2.31 using canned chickpeas, vs. approximately $3.25-$7.00 for store-bought (the low end of the price being wholesale and the high end being your local grocery store).
*If you don’t have aquafaba reserved, use the same amount of cold water instead.
- Category: Sauces & Dips
- Method: Food Processor, Blender
- Cuisine: Middle Eastern