Hummus

Ingredients:

• 1 can chickpeas or 1 1/2 cups cooked chickpeas  ¼ cup fresh lemon juice 
• 1/4 cup well-stirred tahini 
• 1 small garlic clove, minced 
•  2-3 tbsp aquafaba (chickpea juice) 
• 1/2 tsp ground cumin 
• Onion powder to taste 
• 2-3 tbsp water 
• Dash ground paprika or zaatar, for serving

Directions:

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps whip the tahini. This makes the hummus smooth and creamy. 
2. Add the aquafaba, minced garlic, cumin, and a 1/2 tsp of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
3. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tbsp of water until you reach the perfect consistency.
4. Taste for salt and adjust as needed. Serve hummus with a dash of paprika or zaatar. Store hummus in an airtight container and refrigerate up to one week.

recipes were created by Chef Brandy at plantcandy.com