2canschickpeas (standard 14 oz / 400g tins)reserve the liquid!
3tbsplemon juicefreshly squeezed
2 tbspolive oilregular or extra virgin
⅓cuptahiniequals 8 tbsp
1tspsaltor more to taste
Rinse and drain chickpeas.
Add all your ingredients to a large bowl.
Start the immersion blender at low speed. Move the blender around the bowl slowly. Gradually increase to the highest speed.
If needed, stop to scrape the ingredients off the blade and blend again.
Keep blending (and scraping off the ingredients if needed) until creamy consistency.
To serve, drizzle the hummus with olive oil and top off with chickpeas or sesame seeds*
You can also make this recipe in a regular blender or food processor.Accidentally threw away your aquafaba? Just use water instead.Tip 1 - Hand blenders aren't as powerful. Be patient and keep blending until smooth (usually takes about 5 minutes of blending).Tip 2 - Peel the chickpeas for more creaminess.Tip 3 - Melow the garlic by soaking it in lemon juice before adding to the bowl.Too grainy? Keep blending! If it doesn't work, add more oil.Too dry? Add more liquids - oil, lemon juice, aquafaba, or water (or a combination of them all).Too runny? Add more tahini or let sit in the fridge for a few hours.Storing - keep in an airtight container in the fridge for up to 4-5 days.Freezing - place it in an airtight, freezer-safe container. Freeze it as soon as possible. Want your hummus oil-free? Leave out the oil and substitute it for aquafaba or water.*See recipe post for more serving suggestions.