Occasionally I go through phases where I can’t get enough of a particular food. I will eat it every day for a week or two until some new obsession takes hold. Currently, my obsession is hummus.
I’ve always liked hummus. Who doesn’t? It’s creamy, light, flavorful and, let’s face it, anything you can dip pita chips into is awesome!
But here’s the problem: when you order hummus in a restaurant it’s light and fluffy, but almost always drizzled with oil – empty calories that are unnecessary for the flavor. When you buy it packaged in a store, it tastes good, but doesn’t have the lightness of a freshly made hummus.
I don’t know why it took me so long to make my own. This hummus is light and creamy, with the canned chickpea liquid (aquafaba) replacing the oil. (If you haven’t used aquafaba before, it’s an awesome vegan ingredient for all sorts of things…more soon!)
You can adjust the garlic, lemon and salt levels to taste. As a variation, try adding some fresh cooked beets (another obsession of mine) to the mix. The fun, bright pink color will make you feel like you’re eating an incredibly healthy junk food!
Creamy Hummus – Two Ways
- 260 g Canned Chickpeas, drained and rinsed about one 15.5oz can
- 2 tbsp Tahini
- 1/4 cup Aquafaba (canned chickpea liquid)
- 2 tbsp Lemon Juice
- 1 tsp Garlic Powder more or less to taste
- 1/2 tsp Salt more or less to taste
- 75 g Cooked Red Beets about 1/2 cup
- Drain the liquid (aquafaba) from the can of chickpeas into a small bowl. Set aside.
- Pour the chickpeas into a colander and give them a quick rinse. Pour into a food processor work bowl with the s-shaped blade.
- Add 1/4 cup of the aquafaba, tahini, garlic powder lemon juice and salt to the container with the chickpeas.
- Blend until creamy and smooth. Add more or less garlic, salt or lemon juice to taste.
- Add the beets to the work bowl and blend into the hummus. You'll love the color!