This is oil-free hummus is still creamy as can be. Perfect for dipping veggies in or slathering over your favourite crackers or bread for a sandwich game-changer!
Serves: One decent sized batch that should last you the week.
1 1/2 cups of cooked chickpeas (or one can)
1/3 cup Liquid from the chickpeas (aquafaba - yes, that’s what that is!)
1/4 cup lemon juice (ideally fresh!)
2 cloves of garlic (or more if you love it with some zip)
1/2 tsp chili powder
1/2 tsp cumin
pinch of salt
1/3/ cup tahini
Throw all the ingredients into a food processor or high-speed blender. Crank that shit up and let it rip for 1-2 minutes until it’s creamy as hell.
Scrape down the sides and check the flavour - add more lemon or garlic if needed - toss in some hot sauce if you want to give it a kick. If it’s not quite creamy enough add a few more tablespoons of the aquafaba until it’s the consistency that you like. Keep in mind that this shit will thicken in the fridge, so if it’s a little too creamy now it will bulk out a tinge.
Add to a container and store in the fridge. Spread it on a sandwich or on crackers. Dip vegetables in it. However you like it, SMASH IT INTO YOUR MOUTH!