The Creamiest Hummus!

I remember the first hummus I ate. It was a ready-made version, purchased on the market. Bad choice, cause it didn't taste very good. It turns out that I saw so many people eating hummus, that I decided to give it more chances. Fortunately!

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Hummus is a paste made from chickpeas. It is typical of Middle Eastern countries and well eaten with falafel, a spiced chickpea dumpling. Just thinking about it makes me hungry!

If it looks like a lot of chickpeas for you, know that in addition to pleasing the taste buds, this chickpea is a super food! It belongs to the noble legume family, the first cousin of beans and lentils. A source of fiber and protein.

Why are you going to love this recipe

When we change our diet, some ingredients and ready-made products need to leave our Power Kitchen to make room in our cupboards and hearts for new flavors! This is the fun part!

Mayo is not and has never been a healthy thing to have on our table. That pâté processed much less. What then to replace? With Hummus!

This recipe is incredibly delicious, creamy and with spices that add all the special touch. And we can use the paste in breads and sandwiches, in salads, with pita bread, and even with carrots, tomatoes and other vegetables!

Tips for following the recipe

Let's see each ingredient and what the replacement options are!

Chickpeas: in addition to the chickpeas, we can also use cooked white beans. The flavor is close and we can use the same measures as the recipe. Remembering that the beans must be cooked in this recipe!

Roasted Garlic: when roasted, garlic has a milder and very special flavor. However, we can use raw garlic. Pay attention to the amount of garlic, I advise you to reduce the amount of raw cloves, as they can give a stronger flavor to the final result.

Tahini: It's nothing but a sesame paste. We can make this ingredient at home, but it's much easier to buy it ready-made! Check it out at a market that sells international products, or buy it online. We can either omit this ingredient, which will alter the flavor, or substitute the same amount of olive oil. Note: the end result will not be the same, besides, tahini is a healthy source of fat.

Lemon: we can use lime, just halve the amount of lemon in the recipe. Lime is more acidic than lemon.

Salt: salt can always be substituted for seasoning. Another option is to use 1 teaspoon of mustard.

Aquafaba: chickpea cooking water. We can replace it with filtered water.

Seasonings: we can include black pepper, white pepper, smoked or sweet paprika. I always encourage to taste new spices and a great alternative is to buy a variety in bulk stores, opting for the minimum grams sold by the store.

To follow the recipe use the processor. We can use the blender, but taking more breaks and scraping the sides.

Hummus!

Prep time

20 min

Shelf life

Up to 5 days in the fridge

Ingredients

2 1/2 cups cooked chickpeas

2 to 3 big roasted garlic cloves

1 tbsp lemon juice (1/2 lemon / 5 ml)

1/2 cups aquafaba (120 ml)

3 1/2 tbsp tahini (50 ml)

Pinch of salt and black pepper

Method

1. See above for instructions on ingredients and their possible substitutions!

2. In a food processor, add the chickpeas, 1/2 cup aquafaba with lemon juice, garlic cloves, salt and pepper.

3. Press 2-3 times the pulse option.

4. Carefully scrape the sides of the processor so that everything turns into a homogeneous paste.

5. Press the pulse option 3 to 4 more times. At this point, it will turn into a folder. Otherwise, pulse a few more times.

6. Add tahini and process for 1 min.

7. Add a few scoops of ice-cold water or 2-3 ice cubes. This will give the greatest creaminess to the recipe!

8. It's ready to dig in!

* Couldn't eat all the hummus? We can freeze it for up to 3 months! When defrosting, just leave it in the fridge!