Want to know the secret to the best hummus ever?
It’s aquafaba.
What is Aquafaba?
So…what is aquafaba? You may already know.
Aquafaba is the water you cook white beans—like garbanzo beans—in. After cooking the beans, the water ends up thick and gel-like, very similiar to egg whites. (Which makes it a great egg replacer.)
If you’re like me and don’t regularly cook beans from scratch, whenever you buy a can of garbanzo beans at the grocery store, they’re packed in aquafaba.
Which is very convenient for making my hummus recipe.
Aquafaba Hummus
Aquafaba adds great texture and flavor to hummus.
Just save the aquafaba as you drain the garbanzo beans, and you’ve got two critical components of this recipe from one can.
Make Aquafaba Hummus a Meal
My Aquafaba Hummus is vegan, vegetarian, and gluten-free. It’s packed with protein, and makes an incredibly healthy, quick, and easy meal when paired with my Greek Tabbouleh.
You could also go all out and make my addicting homemade falafel.
So next time you’ve got a craving for hummus, don’t buy it at the store. Make my easy Aquafaba Hummus, and enjoy the best hummus that you’ve ever had. In your entire life. 😄
A Few Things!
Simple recipes like hummus rely on quality ingredients. Be sure to use a good tahini. I prefer Trader Joe’s brand.
Even more important, use a good olive oil.
My recipe only calls for 2 Tbsp of olive oil, but the flavor of the olive oil you use matters. My favorite olive oil is PJ KABOS. You can find it here on Amazon [aff. link]. PJ KABOS is a family-run company, and all their olive oil is pressed straight from the family olive groves in Greece.
You can also find PJ KABOS olive oil in my Amazon store here.
Aquafaba Hummus (The BEST Hummus Secret)
Ingredients
- 2 15 oz cans garbanzo beans, drained (reserve the aquafaba!)
- 2 cloves garlic
- ½ tsp sea salt
- 3 Tbsp aquafaba, the liquid from the garbanzo beans
- 2 Tbsp olive oil
- 3 Tbsp tahini
- ½-¾ cup water
- 1-2 Tbsp lemon juice, freshly squeezed
Instructions
Start with the garbanzo beans, garlic, and salt
- To your food processor/favorite blending apparatus, add the drained garbanzo beans, garlic, and sea salt. Pulse a few times, then process until the garbanzo beans break down to medium-sized chunks.
Add everything else
- Now add the aquafaba, olive oil, tahini, ½ cup of the water, and 1 Tbsp lemon juice to the food processor. Pulse a few times, then process until very smooth. If the hummus is still very thick, add the remaining ¼ cup water, and process again until incorporated.
- Taste, and add salt and the additional Tbsp of lemon juice, if desired.
Serve and Enjoy!
- Enjoy this hummus as a dip for veggies, pita bread, etc., or make it a meal with my Greek tabbouleh or falafel.
Ah, I love hummus! You’re right that we’re trying to be a bit healthier here to start the new year, and a batch of homemade hummus sounds quite delightful. I’m familiar with aquafaba, but I’ll be honest in saying that I’ve never actually used it. I’m intrigued! I do love hummus, and this would make for some great weekday lunches now that we’re getting back into the routine.
Isn’t hummus the best?? So easy and healthy, I can’t get enough. 😋. Aquafaba is such an amazing ingredient, I know you’ll love using it!
I’ve heard of using aquafaba for a while now, and it’s always a surprise to me, because I’ve spent decades pouring off the stuff from canned beans! I guess I always did it because of the salt content, but never knew of this until recently being an actual ingredient. It’s pretty amazing! Your photos are pretty!
Haha same here Mimi! I remember the first time I heard aquafaba could be used. Such a surprise after so many years of dumping it! Aww thank you so much! ♥️
I hadn’t heard of the word “aquafaba,” but now that you explain it, I can see that it probably translates as “bean water.” Or let’s just say “bean juice,” because I think that sounds like more fun. I hate wasting food, so this is exactly the kind of recipe that I’d like – since it involves using that liquid rather than throwing it away. I do usually cook my own beans – I’m weird that way – but I nonetheless don’t throw out the cooking water. I’ll save it – often I’ll freeze it – and use it as a soup base or in any recipe where vegetable or chicken stock is called for. Thanks for the info, and for the recipe!
You’re right on Jeff! And I need to follow your lead and take the time to make beans from scratch more often. They are so much better that way, I just get too lazy unfortunately! That’s an excellent idea to save the liquid for a soup base, I am so doing that!
This hummus was so good. I had never used aquafaba before. It makes such a difference!
Thanks Jessica! So glad you enjoyed it.
Best hummus ever. Will definitely be making it again thanks!
Thanks Danielle!
Made this hummus for the 4th to go with some pita chips on the snack table. It was a hit!
So good to hear, thanks Bryan!
I had never cooked with aquafaba before, this hummus was my first time. Our family’s new favorite hummus, thank you!
Thanks Jackie! So glad it was a hit.
Amazing! I’ll never get hummus at the store again.
Can’t get enough of this hummus. So good!
Seriously the best hummus. Aquafaba makes all the difference! I had never used it before.
Aquafaba is amazing. Thanks for commenting Lupe!
Five star hummus.
Thanks Eric!
OMG this is the best hummus! Never thought I could make it myself but this was so easy. Can’t go back to storebought now.
This is the best hummus recipe I’ve made. The ingredients speak for themselves. I dipped some veggies and ciabatta bread in it. Best snack ever!
That sounds like an amazing combo Joyce! Thanks for making the hummus!
Thanks for this amazing hummus recipe! My new go-to!
So happy to hear Daisy! Thanks for making the hummus!
Loved this hummus. Easy and delicious!
So happy to hear Bea, thanks for commenting!