Homemade Hummus
Prep time: 
Total time: 
Yield: about 2 cups
Vegan, Gluten-Free, Oil-Free, Nut-Free, Soy-Free

This light, fluffy homemade hummus might just ruin you for store-bought. Luckily it's quick and easy to make, using only simple, healthful plant-based ingredients. Double batching is highly recommended.
  • 1 15-oz can chickpeas, drained (reserve aquafaba*)
  • ½ cup tahini
  • Juice of 1 lemon
  • 1 clove garlic
  • 1 ½ teaspoons Kosher salt (or to taste)
  1. Place all ingredients in the bowl of a food processor. Add ⅓ cup of the reserved aquafaba.
  2. Puree until very creamy and fluffy, about 3-5 minutes, scraping down the bowl periodically as needed. Add more liquid if desired to achieve preferred consistency, noting that the hummus will thicken up a bit when refrigerated. Will keep in the refrigerator for about a week.
*Aquafaba is the canning or cooking liquid from beans
Recipe by Leaves of Kale at http://www.leavesofkale.com/2016/05/homemade-hummus/