Want to know the secret to the best hummus ever?
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 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)
- 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
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.