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Easy Homemade Hummus

Homemade Hummus.  It is a game changer. Period.  I promise you, it is worth getting your food processor out to prepare this at home.  The secret to my recipe is keeping some of the cooking liquid from the chickpeas, known as aquafaba. It was only in 2015 that Goose Wohlt, a software engineer looking for ways to make egg-free meringues, discovered the magic of bean water. This starchy liquid is used for egg white replacements in vegan recipes and acts as an emulsifier, thickener, and binder. However, it’s safe to say that uses for aquafaba are still being discovered.  One day, I discovered using the aquafaba when I was rushing to get dinner ready and poured the whole can of chickpeas into the food processor without draining the liquid.  The bean liquid whipped the chickpeas into the tastiest creamy yet airy, balanced hummus.   And so lessons learned in the kitchen, mistakes are your best teachers. 

This recipe calls for canned BPA-free chickpeas.  I know some of you may think, why not cook the chickpeas from scratch, but hey, life is busy, and my motto is “don’t let perfection be the enemy of the good.” Canned chickpeas are good enough for those busy weeknight dinners.

Aquafaba is a bean-cooking liquid or the liquid in a can of beans. When we talk about aquafaba, we often talk about the cooking liquid of chickpeas (garbanzo beans) or the liquid in a can of chickpeas.

  • 2 cups Chickpeas (cooked from a jar or can)
  • 1 cup liquid from cooked chickpeas (aquafaba)
1 Garlic (clove, minced)
  • 1/4 cup Lemon Juice
1 tsp Sea Salt
  • 1/3 cup Tahini
  • 1 tablespoon cumin seed
1/4 cup Water (warm)

Prep Notes

  • Add the chickpeas and aquafaba to the bowl of a food processor and blend until pureed. Add the garlic, lemon juice, salt, cumin, and tahini. Turn the food processor on high and slowly stream in the warm water. Continue to blend until really smooth and creamy. Season with additional salt or lemon juice, if needed. Enjoy!

Additional Notes

  • Leftovers
Refrigerate in an airtight container for up to five days.
  • Serve with roasted tomatoes on top or with additional herbs like cilantro or parsley.
  • Add in 1/4 teaspoon of turmeric for added nutrients
  • Serving Size
: One serving is approximately 1/3 cup of hummus.
  • Serve it With
Veggie sticks, brown rice tortilla chips, and crackers, on a salad, in a wrap, or as a sandwich spread.
  • Consistency
If hummus is too thick, add additional cold water, one tablespoon at a time.

Serve with Grilled Chicken Kebabs.


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