Ingredients
Equipment
Method
- Place the drained chickpeas, tahini, olive oil, lemon juice, garlic, cumin and a pinch of salt in a food processor. Process until combined, stopping to scrape down the sides.
- With the machine running, add the water or aquafaba 1 tablespoon at a time, starting with 2 tablespoons, until the hummus is as smooth and loose as you like.
- Taste and adjust salt. Process again briefly to combine.
- Spoon into a serving bowl and make a shallow swirl on top. Add a little olive oil, paprika or parsley, if using.
- Serve with fresh vegetables, vegan pita or whole-grain bread, or use as a spread.
Nutrition
Notes
Flavor: Start with 1 garlic clove; use 2 for a stronger flavor. The tahini can be reduced to 2 tablespoons for a lighter sesame taste.
Texture: Aquafaba can replace the water. Add liquid gradually so the hummus stays creamy rather than runny.
Make ahead: Refrigerate promptly in a covered container and use within 3–4 days.
Serving basis: One serving is one-sixth of the batch; the final volume depends on how much liquid you add. Bread is an optional serving accompaniment and is not part of the hummus formula.
Nutrition: Estimates use a generic canned-chickpea entry and the default tahini and garlic amounts. Added salt, optional garnishes, extra oil and serving accompaniments are excluded. Brands and drained yield can change the values.
