15 oz can chickpeas, drained & rinsed, reserve 1/2 cup liquid
Juice from 1 lemon
2 garlic cloves
1/4 cup tahini
1/2 tsp cumin
1 tbsp olive oil
Salt and pepper, to taste
Pinch of paprika
Drain and rinse chickpeas, reserving 1/2 cup liquid and set aside.
In a food processor combine all ingredients, starting with only 1/4 aquafaba (that's the reserved liquid from the beans).
Pulse until smooth, adding more liquid as needed. Drizzle with olive oil and top with paprika.
Tip: Use this recipe for a classic hummus or get creative with your own version:
Try using black or white beans instead of chickpeas.
Add in your favorite flavors like sriracha or olives.
Substitute the lemon juice for lime juice, the tahini for avocado and add cilantro for a guacamole hummus.