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Kate's Best Hummus Recipe

Author: Kate
Using the aquafaba makes this the silkiest (and easiest) hummus ever!
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 120kcal

Ingredients

Instructions

  • Drain the can of garbanzo beans through a fine mesh strainer set over a bowl to catch the liquid. Measure 1/3 cup of the liquid and add 2-3 ice cubes, stir.
  • Combine tahini, lemon juice, garlic, salt, and cumin in a food processor fitted with the blade attachment. Process until smooth and the consistency of peanut butter. Scrape down the sides with a rubber spatula.
  • With the machine running, slowly pour in the cold canning liquid (aquafaba) with the ice and everything. Stop the machine and scrape down the sides again.
  • Add the beans and keep processing until the hummus is smooth and creamy. Stopping to scrape down the sides as necessary.
  • Taste and add more salt or lemon juice if needed. Spoon into a serving dish and top with chopped roasted red peppers, parsley, sesame seeds and a generous drizzle of olive oil.

Notes

  1. Storage/Make-ahead: Leave-off the toppings and store in a deep, narrow airtight container. Drizzle a thin layer of extra virgin olive oil over the top and keep in the fridge for up to a week or in the freezer for up to 3 months. 
  2. Serving: Only take out as much as you need and spoon into a shallow bowl. Top with the roasted red peppers, parsley, sesame seeds and a drizzle of olive oil. Serving with veggies and warm pita wedges or pita chips. 
  3. Blending. If you have a Vitamix, this is the time to use it. This high-powered blender will make the hummus extra smooth. 
  4. Tahini: Buy tahini in a plastic container (Tazah brand is my favorite) that way you can squeeze and mix it well before measuring. The tahini should have a smooth consistency before measuring and mixing into the hummus. 

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