Homemade hummus is better, no question about it! The secret to the BEST homemade hummus? Aquafaba! Make my Aquafaba Hummus to find out!
Aquafaba Hummus (The BEST Hummus That You Have Ever Had. In Your Entire Life.)
You want to know the secret to the best hummus ever?
Oh, did I already say that in the recipe title???
Zero suspense here, shoot.
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!!!
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: 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!!!!
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].
Aquafaba Hummus (The Secret to the BEST Hummus!)
- 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!