Recipe from www.cearaskitchen.com
1 (15-ounce) can chickpeas or 1½ cups (250 grams) cooked chickpeas
¼ – ⅓ cup aquafaba
¼ cup lemon juice
⅓ cup tahini (stir before measuring)
1 – 2 cloves fresh garlic
½ tsp chili powder (optional but recommended)
½ tsp cumin powder
Pinch sea salt
Add chickpeas, ¼ cup aquafaba, lemon juice, tahini, 1 clove garlic, chili powder, cumin powder, and sea salt to a high-speed blender (or food processor).
Blend, blend, blend until creamy (1 to 2 minutes). Scrape the sides of the blender halfway through blending. Taste test and add additional garlic and sea salt to taste. Add additional aquafaba by the tablespoon (I use ⅓ cup aquafaba total when I make hummus).
Add hummus to a bowl or deep plate. Garnish with cumin, chili powder, and parsley. Enjoy!
Aquafaba is the cooking liquid of chickpeas. It is the liquid found in the canned chickpeas cans or the liquid left over from cooking your own.
Make sure the tahini you use in this recipe is oil-free, for this recipe to be 100% oil-free.