Updated: Feb 27
So seriously, I know this is a big call but this may be the best hummus I’ve ever tasted in my life! It’s rich, it’s creamy…. it’s just yum! Around here, we survive (and thrive) on hummus. We eat it with homemade crackers, carrots, in hummadillas, as a pasta sauce and even just by the spoonful. With that in mind, I don’t make small amounts of hummus and it’s something we always have in the fridge. On the off-chance you aren’t feeding a vegan army, I’ve included the quantities for a smaller batch as well… just to make your life easier!
Hummus purists out there may call me out on this but truthfully, I don’t like lemon juice in my hummus. I’ve tried to like it but I just simply prefer my hummus without it. Feel free to add a couple of teaspoons if you do like it, but I don’t think it needs it. When adding ingredients to taste, start small as you can always add more but it’s much more painful to try balance something once you’ve added to much of an ingredient.
The creaminess in this hummus comes from whipping the aquafaba and the tahini and all the other flavorful ingredients into a delicious base before adding the chickpeas to bulk it up. Aquafaba, if you didn’t know, is the liquid that the chickpeas are soaking in in the can. If you make your own chick peas from scratch, it is not the soaking liquid but the cooking liquid that you want to save. I do find that this means the hummus doesn't last as long in the fridge, however generally this isn't a problem as we eat it all before it gets to that point!
Creamy, Oil-free Hummus
Yield: 4 cups
Prep time: 10 minutes
Cooking time: NA
Total time: 10 minutes
1 1/3 cup Aquafaba
2/3 cup hulled Tahini
3 cloves Garlic
2 tsp ground Cumin
3/4 tsp Salt
3 cups Chickpeas (split into 2 3/4 cup & 1/4 cup)
Add all ingredient except chickpeas to blender. Blend 1-2 minutes.
Add 2 3/4 chickpeas and blend until smooth.
Spread on a plate for serving or store in a container in the fridge for use later. Garnish with the remaining 1/4 cup of chickpeas and a dash of smoked paprika for color.
-Blending time will depend on how powerful your blender is. You are looking for the garlic to be pulverized and the mixture to be a bit frothy.
-One 400g/15.5 oz tin of chickpeas is approximately equal to 1 1/2 cups of chickpeas.
-Because you are using the Aquafaba, look for tinned chickpeas whose only ingredients are water and chickpeas. If you can only find tins with added salt, make the do the initial blend without salt and try it before adding any additional salt.
-The hummus will thicken up when it’s chilled.
-Ingredient list for a half batch of hummus:
1/2 cup + 2 1/2 Tbsp Aquafaba
1/3 cup hulled Tahini
1-2 cloves Garlic
1 tsp ground Cumin
1/4 -1/2 tsp Salt
1 1/2 cups Chickpeas (roughly 1 tin, reserve 2 Tbsp chickpeas for garnish
Let me know what you think! Are you Team Lemon Juice or No Lemon Juice?
I LOVE hearing from you!
You’d make my day if you’d be so kind as to:
-Heart this recipe and/or leave a comment below!
This recipe was brought to you by Alissa, a passionate whole-food, plant-based vegan with a background in health education who loves nice cream and experimenting in the kitchen. When she's not busy chasing around her two vegan daughters, she's feeding them! Read more about Alissa, here.