Creamy Hummus
Hummus comes from the middle-east! It is popular in Syria, Lebanon, Iraq, Egypt. In fact, chickpeas have been cultivated in Mesopotamia (Iraq) as early as 3000 BC.
Servings: 4 servings
Ingredients
- 400 grams Chickpeas
Liquids
- 4 Tbsp Lemon juice (1 1/2 whole lemons squeezed)
- 1/4 cup Aquafaba
- 1/4 cup Tahini
Spices
- 1 cloves Garlic
- 1 teaspoon Ground cumin
- 1/4 teaspoon Salt
Instructions
- Boil the chickpeas: Open the can of chickpeas, reserve all the aquafaba (This is the liquid inside of the chickpea can). Add the chickpeas to a small pot of water, add 1 teaspoon of baking soda. Bring to a boil and cook for 30 to 35 minutes. Once cooked, drain the water and set aside. Add the spices, lemon, tahini and garlic to the food processor and blend.
- Blend: Add the cooked chickpeas. Blend again, add 1/4 cup of aquafaba. Continue to blend until smooth. Taste the salt content. Typically aquafaba is made with salt and water. You may only need a pinch of salt to balance out the flavor. Drizzle with olive oil. Garnish with parsley.