Ingredients:

  • 2 cans (15 oz each) Canned Chickpeas (Garbanzo Beans), rinsed, liquid reserved
  • 1/2 cup (120 ml) Tahini (Hulled Sesame Paste)
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 2 large Garlic Cloves, peeled and chopped
  • 3/4 tsp Fine Sea Salt
  • 1/2 tsp Ground Cumin (optional)
  • 2–6 Tbsp Reserved Chickpea Liquid (Aquafaba)
  • 2 Tbsp Extra Virgin Olive Oil (for serving)
  • Pinch Paprika or Sumac (for serving)

Instructions:

  1. Prep the Processor: Add the tahini, lemon juice, chopped garlic, and salt to the bowl of the food processor.
  2. Emulsify: Process the mixture for 1–2 minutes, scraping down the sides occasionally. The mixture should become pale, thick, and almost fluffy. This initial step activates the tahini.
  3. Add Chickpeas: Add the well-rinsed chickpeas and the ground cumin (if using) to the tahini mixture.
  4. Process Vigorously: Blend continuously for 3–4 minutes. The mixture will look thick and dry initially. Keep the machine running.
  5. Achieve Smoothness: While the processor is still running, slowly drizzle in the reserved aquafaba, 1 tablespoon at a time. Do this until the hummus reaches a noticeably smooth, light texture that falls off the spatula easily.
  6. Taste and Adjust: Stop the machine and taste the hummus. Add more salt, lemon juice, or a pinch of cumin as needed. Process for another 30 seconds to incorporate.
  7. Serve: Transfer the hummus to a serving dish, drizzle generously with high-quality extra virgin olive oil, and finish with a dusting of paprika or sumac.