I love hummus, and my husband has crowned himself the king of hummus. He makes it all the time. And his hummus is forever changing. It’s usually a product of his current culinary whims. Sometimes he adds fresh dill from our garden. Sometimes he adds a nice smoked paprika that we found at our local Indian Grocer. But he is always upping the ante. For me, I like a simple traditional hummus. Its simplicity is what makes it good, and I feel like why mess with a good thing? But there are times when you HAVE to change it up. Like the time I was out of tahini. Or like the two months I decided to give up all cooking oils.
This recipe does it all. It is sesame free and oil free. The creaminess of this recipe comes from the aquafaba. What is aquafaba you ask? It is the water that you normally drain from the can of beans, and it’s amazing! We vegans use it all the time as a sub for eggs in vegan baking. The starchy liquid is a great binder directly from the can, but what really makes it magical is that it whips and creates foam. Aquafaba is therefore able to trap air; giving items structure at the same time it delivers a fluffy crumb and lift. You can even make meringues! In hummus, it adds a flavor and a creaminess that can’t be beat! It’s the perfect sub for both the oil and the tahini!
Feel free to add whatever spices, or beans you want! That’s the beauty of hummus, it can be as simple as whatever you have on hand, or as complex as you want it to be! You can use it as a dip for veggies, or thin it out with a little bit of water and use as a dressing. We love it on top of our Buddha bowls!
This is a keeper.
- 2 15 ounce can chickpeas (garbanzo beans, drained but save aquafaba)
- 2 cloves roasted garlic (buy it pre-roasted at Fresh Thyme)
- ¼ cup aquafaba from chickpeas
- 2 tbsp lemon juice (freshly squeezed is best)
- 2 tsp ground cumin
- 1 tsp of ground coriander
- ½ tsp of crushed red pepper
- 1 tbsp parsley (dried)
- 1 ½ tsp of salt
- ½ tsp pepper (or to taste)
Mix all ingredients in blender, and blend until smooth. Add more aquafaba if you find that it’s too dry. Season to taste. Chill for a few hours, taste again, and adjust seasonings if necessary. You can use olive oil in place of the aquafaba, but it won’t be as creamy, and you’ll save yourself about 240 calories!