Creamy Garlic Hummus

This creamy garlic hummus is made in five minutes with simple, wholesome ingredients! Use it as a dip and appetizer, pile onto a salad or spread it onto a sandwich; this hummus is delicious and versatile.

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Servings 3 cups

Ingredients

2 15 oz cans of chickpeas
1/4 cup tahini
1-2 cloves of garlic
5 tbsp aquafaba (liquid from chickpeas)
3 tbsp extra virgin olive oil
3 tbsp lemon juice
1.5 tsp salt
1/8 tsp ground cumin

Instructions

Thoroughly drain, rinse and dry the chickpeas. Save the liquid from the can.
In a food processor, add the chickpeas, tahini, garlic, olive oil, lemon juice, salt, cumin and 3 tbsps of the chickpea liquid. Begin to pulse and puree the chickpeas.
As you pulse, start adding the additional tbsps of chickpea liquid, one at a time until you reach the desired consistency. You may need to stop and scrape down the sides with a spatula to make sure it's evenly pureed.
Add to a bowl. If serving right away, add a drizzle of olive oil, pinch of paprika and any other garnish you like. Otherwise, cover and store in the refrigerator.

Notes

For extra creamy hummus, you will need more than the 5 tbsp of chickpea liquid. After 4 tbsp, start to add 1 tbsp at a time until you reach the desired texture that you like.

Some people like their hummus ultra creamy and some like it thicker and chunkier.