- 30oz canned chickpeas (garbanzo beans), drained with liquid reserved (I use two 15oz cans)
- 1/3cup chickpea liquid, or more, as needed
- 1/2cup tahini
- 1/4cup olive oil
- 2lemons, juiced
- 2garlic cloves
- 1tsp cumin
- 1/2tsp salt
Add all the ingredients to your high-powered blender and secure the lid. Add more chickpea liquid (aquafaba), if desired, for a softer hummus. Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley. Take this basic recipe and flip it with any of these variations for added veggie and protein boosts!
Reduce garlic clove to 1, add 2 medium beets roasted
Flip: Roasted Red Pepper Hummus:
Reduce garlic clove to 1. Add 8 oz. roasted red peppers (jar, drained)
Flip: Black Bean Hummus:
Reduce garlic clove to 1. Add half a can of rinsed and drained black beans.
Party Flips: Put these colorful hummus recipes in white bowls next to veggies and you’ve got eye candy for any table. You may want to use more liquid to make the hummus so it’s slightly softer depending on the veggies you pair it with. (It will stiffen in the refrigerator) Include spoons or knives for guests to use if it’s a stiffer dip.