Fresh Hummus
Servings: 6
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Equipment
- Food Processor
Ingredients
- 1 1/2 c garbanzo beans / chickpeas; cooked 15 oz can - 250 gm
- 3 T Aquafaba chckpea water
- 1/4 c lemon juice 60 ml
- 1/4 c tahini well stirred - 60 ml
- 2 T extra-virgin olive oil 30 ml
- 1 garlic minced
- 1/2 tsp cumin; ground
- 1/2 tsp Himalayan sea salt add more to taste
SERVING
- 1/2 tsp smoked paprika
- 1/4 c extra-virgin olive oil
Instructions
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute,
- Scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and aquafaba and process until thick and quite smooth; 1 to 2 minutes.
- Taste for salt and adjust as needed. Garnish with olive oil and paprika. May be stored in an airtight container for up to 1 week.
