Aquafaba Hummus (The BEST Hummus That You Have Ever Had. In Your Entire Life.)

Homemade hummus is better, no question about it! The secret to the BEST homemade hummus? Aquafaba! Make my Aquafaba Hummus to find out!

You want to know the secret to the best hummus ever?

It’s aquafaba.

Oh, did I already say that in the recipe title??? 

Zero suspense here, shoot.

Aquafaba Hummus

WHAT is Aquafaba??

So…what is aquafaba?  You may already know.

But I’m pretty sure I would think “aquafaba” was some made-up word if it weren’t for my time as a vegan.  So a quick definition!

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.  (It’s a great egg replacer by the way, but we’ll talk about that some other time.) 

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. 

Oh this is sounding pretty convenient for my hummus recipe, isn’t it?  

Hummus is made from garbanzo beans, garbanzo beans are packed in aquafaba, and my recipe requires garbanzo beans and aquafaba!!!

Aquafaba Hummus

Aquafaba Hummus

YES.  This hummus recipe is so incredibly easy and convenient.  And because I haven’t spent enough time on this point yet, aquafaba is the secret ingredient!  (The other secret ingredient is freshly-squeezed lemon juice.  You may remember how strongly I feel about the freshly-squeezed bit.)

Aquafaba adds a really great, smooth texture to hummus.  It also enhances the garbanzo bean flavor.  And a little bit goes a long way, so if you’re like me and accidentally forget to reserve the aquafaba before you drain the garbanzo beans, you can probably still pull a fast one if you get a bowl under your strainer ASAP and really shake that aquafaba out of the garbanzo beans!

Aquafaba Hummus

Aquafaba Hummus: Part of a Healthy Meal or Snack

My Aquafaba Hummus is vegan, vegetarian, and gluten-free.  So many of us start the New Year with goals to be healthier, and my hummus certainly fits the bill.  This hummus is great for dipping veggies or pitas in, or as a light lunch with my veggie-loaded tabbouleuh.

Or go all out, and pair this Aquafaba Hummus with my addicting homemade falafel.  A little less healthy perhaps, but WOW that’s a good meal.

So next time you’re in the mood for hummus, don’t buy it at the store.  Just don’t.  Make my homemade Aquafaba Hummus, and I’m sure you’ll never go back to store-bought hummus again!!!!

PJ KABOS, my very favorite olive oil, made in Greece by the Panagiotopoulos Family, using Greek Koroneiki olives from their own trees. Click to view or purchase on Amazon [aff. link]

A Few Things!

Simple recipes like hummus really rely on quality ingredients.  Be sure to use a good tahini.  I prefer Trader Joe’s brand.

But even more important, use a good olive oil!  Even though my recipe only calls for 2 Tbsps, the flavor of the olive oil you use matters.  My favorite olive oil is PJ KABOS [aff. link].  PJ KABOS is a family-run company, and all their olive oil is pressed straight from the family olive groves in Greece.  I love this stuff!!!  You can find PJ KABOS olive oil here on Amazon [aff. link].

5 from 1 vote

Aquafaba Hummus (The Secret to the BEST Hummus!)

Homemade hummus is better, no question about it! The secret to the BEST homemade hummus? Aquafaba! Make my Aquafaba Hummus to find out!
Prep Time12 mins
Cook Time0 mins
Total Time12 mins
Servings: 6
Print Recipe


  • 2 15 oz cans garbanzo beans, drained (reserve the aquafaba!)
  • 2 cloves garlic
  • ¾ tsp sea salt
  • 2 Tbsp aquafaba, the liquid from the garbanzo beans
  • 2 Tbsp olive oil
  • 2 Tbsp tahini
  • ¼ cup water
  • 1-2 Tbsp lemon juice, freshly squeezed


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, water, and 1 Tbsp lemon juice to the food processor. Pulse a few times, then process until very smooth.
  • Taste, and add 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 some tabbouleh and falafel!


This hummus is vegan, vegetarian, and gluten-free!

© Copyright 2021 Vanguard of Hollywood

This Post Has 6 Comments

  1. David @ Spiced

    5 stars
    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.

    1. Shannon

      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!

  2. Chef Mimi

    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!

    1. Shannon

      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! ♥️

  3. Jeff the Chef

    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!

    1. Shannon

      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!

Leave a Reply

Recipe Rating