2canschickpeaswell rinsed (save the chickpea water!)
⅓cupaquafaba
2tablespooncoconut milkor any plant-based milk
2largelemonsjuiced
2tablespoontahini
3clovesgarlic
½teaspooncumin
¼teaspoonpaprika
½cupcilantrofresh
pepper + sea saltoptional, to taste
Instructions
Drain aquafaba out of chickpea can into a bowl. Rinse chickpeas well in a strainer. Pour chickpeas, aquafaba, garlic cloves, and cilantro into food processor.
Blend on high until chickpeas are creamy. Use a rubber spatula to scrape down the sides as needed. Add remainder of ingredients - coconut milk, lemon juice, tahini, cumin, paprika, and pepper - and blend again for 10 seconds.
Serve topped with paprika or sumac, an extra squeeze of lemon, or sprinkle chopped cilantro. Store leftovers in an airtight container.
Notes
This recipe makes a ton of hummus, it's meant specifically to have leftovers or to use for a party dip
Add more aquafaba for thinner hummus
I prefer my hummus without salt. If you'd like salt, try a pinch (⅛ tsp) and go from there