10 min

super easy

1 dip

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4 201


Adjust Servings
2 tins chickpeas
2-3 tsp tahini
1 lemon
3 tbsp olive oil
1/4 tsp cumin
salt and pepper
1 garlic clove



Squeeze the lemon.
Peel the garlic clove and cut in it pieces.
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Open both tins of chickpeas.
Drain the liquid in a separate bowl.
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Put all ingredients (drained chickpeas, garlic, tahini, lemon juice, olive oil and spices) in a blender.
Start blending. Gradually add the aquafaba. At this stage, you can use up to 3/4 aquafaba from 1 tin of chickpeas.
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Blend the hummus until smooth. If it is too thick add more aquafaba.
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Transfer the hummus to a serving dish. Decorate with chickpeas, olive oil, or parsley.
As a dip hummus can be eaten with different vegetables such as carrots, cucumber, cherry tomatoes, bell peppers and also cheese. Otherwise, you can use it as a spread on a bread.
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