Ida’s Hummus

This is Hummus without Tahini. How can this be?

The secret ingredient is Aquafaba. This is a very technical word for the liquid from a can of chickpeas (or Garbanzo) beans. You can read more about this phenomenon here, but it’s true. Did I mention this is also a glutten-free vegan recipe, but anyone can/will eat it and you can garnish with jalapeno’s or nuts or drizzle a more olive oil and get creative with basic or gourmet crackers.

Ingredients

• 1 (15 oz) can no salt added chickpeas, drained and rinsed with 2 tablespoons of the liquid from the can reserved (remove chickpea skins if desired)
• 1 clove garlic, peeled and chopped
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/2-3/4 teaspoon kosher salt
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp extra virgin olive oil
• 2 tbsp aquafaba (canned chickpea liquid)

Directions

1. Add chickpeas, garlic, cumin, paprika, salt and lemon juice in bowl to blend (a Braun hand blender or food processor works great)
2. Blend in stages, the first ingredients, then stop and add olive oil, then the aguafaba.
3. Continue to blend/process until it has smooth consistency, transfer to serving bowl and serve or store for up to three days.

Nutrition

Servings: 4 Calories: 159kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Fiber: 5g

Original recipe from Sherri of watch.learn.eat