Ingredients
- 30 oz canned chickpeas (garbanzo beans) drained with liquid reserved (I use two 15oz cans)
- 1/3 cup chickpea liquid or more, as needed
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 lemons, juiced
- 2 garlic cloves
- 1 tsp cumin
- 1/2 tsp salt
- Optional for garnish: Olive oil, paprika, fresh parsley/dill
Instructions:
- Add all the ingredients to your Vitamix or high-powered blender and blend away. 30 seconds at a time, blend on high, stopping in between to scrape whippy hummus substance down to the blades.
- As you reach your desired consistency, add your aquafaba (saved chickpea liquid) as you see fit. Caution: I have unfortunately resulted in hummus soup from adding too much liquid, so carefully add small amounts at a time so you don’t make my mistake!)
- Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley. ~* artsy *~
