Creamy Lemon Hummus
A simple, bright, and refreshing treat.
Equipment
- 1 Food Processor or High Speed Blender
Ingredients
- 1 Cup Chickpeas I used dried chickpeas.
- 1 tsp Baking Soda Add this to the water when cooking the chickpeas.
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 1/4 Cup Tahini
- 1/4 Cup Lemon Juice
- 1/4 Cup Aquafaba This is the water the chickpeas are cooked in or the water in the canned beans.
- 1 Tbsp Oil I have used avocado or olive oil in my hummus.
- Salt to taste
Instructions
- Make sure to soak the dried beans for about 8 or more hours, overnight is the best.
- In a medium sized stock pot on medium high heat, add the dried chickpeas with water, sprinkle in the baking soda, and stir.
- Bring the water to boil, then turn down the heat to a medium and continue cooking the chickpeas until they are soft.
- Once the chickpeas are soft, place a bowl under the strainer to catch the water ( Aquafaba ) and save for blending into the hummus.
- Add the chickpeas to the blender or food processor.
- Next, add all the other ingredients to the blender.
- Blend until smooth or until desired consistency.
- Once the hummus is done blending, store it in a container with a lid in the refrigerator.
- The hummus should stay fresh for about 5 days.