Starter
Ultra-Smooth Homemade Hummus
15 minServes 6Nutri-Score B€
B
15 min
15 minUltra-Smooth Homemade Hummus
what you need
Ingredients
jarred chickpeas (drained, liquid (aquafaba) reserved)Pantry700 g
aquafaba (chickpea water from the jar, add more as needed)Other150 ml- runny tahini (well stirred, pourable)Pantry45 ml
lemon (juiced, pips removed)Produce1 piece
garlic (clove, peeled)Produce1 piece
olive oil (plus extra for serving)Pantry15 ml
flaky sea salt (to taste)Spices3 g
ground cumin (optional pinch)Spices1 g
per serving
Nutrition
207kcal
- Carbs
- 22 g
- Proteins
- 8 g
- Fat
- 10 g
what you’ll use
Tools
Blender
Citrus juicer
Spatula
step by step
Method
- Step 1
Prepare the chickpeas
- Drain the jarred chickpeas, keeping the aquafaba in a bowl.
- Set a few chickpeas aside for topping.
- Step 2
Load the blender
- Add the chickpeas to the blender and pour in half of the aquafaba.
- Add the garlic, tahini, olive oil and lemon juice, catching the pips.
- Season with the flaky sea salt and the optional pinch of cumin.
- Step 3
Blend until very smooth
- Blend for longer than you think, scraping down the sides regularly.
- Add more aquafaba if the mixture is too thick.
- Step 4
Adjust the seasoning
- Taste and add more lemon juice or salt as needed.
- Blend again briefly until creamy.
- Step 5
Serve
- Spread the hummus in a bowl, drizzle with olive oil and top with the reserved chickpeas.
- Serve at room temperature; store sealed in the fridge for up to 4 days.