I love homemade hummus. Hummus can be enjoyed as a veggie dip, on toast, or in sandwiches.
1 can (398 mL or 1 1/2 cups) of chickpeas
(I use the Yves or Eden brands, they have been pressure cooked to remove lectins)
1 1/2 large crushed garlic cloves
1/4 cup + 1 tablespoon of fresh lemon juice
1/4 cup pure tahini
1/4 teaspoon paprika
1/4 teaspoon sea salt
3 tablespoons avocado oil
Drain all liquid from canned chickpeas and rinse chickpeas. Aquafaba will keep in refrigerator for up to 1 week or you can pour it in ice cube trays and freeze to use later. Towel dry them slightly. Add chickpeas to food processor, process until chickpeas are completely crushed. Add rest of ingredients and blend well until smooth.
Can be stored in an air tight container for a week. Can enjoyed as a veggie dip, in sandwiches, on toast or with the Goodness Crackers. See my blog for Goodness Crackers‘ recipe.
If the hummus is too thick just add aquafaba 1/2 teaspoon at a time to achieve the consistency you like.
Keywords: snack, dip, spread, hummus, vegan, gluten free, appetizer