• 2 c. cooked garbanzo beans (you can use canned, but I’ve found that the flavor of the hummus is out-of-this-world if you cook them from dry)
  • 1/4 c. aquafaba (the cooking liquid from the garbanzo beans – if using canned, find a low-sodium brand and do not add salt to the recipe)
  • 1/2 c. tahini (sesame paste), optional
  • 2 cloves garlic, peeled
  • salt and freshly ground black pepper to taste
  • 1 T cumin
  • 3 T lemon juice
  • extra water as needed

Place all ingredients into a blender. Pulse at first, adding more liquid if necessary (this will depend in part on the blender), then blend until smooth.

Makes a/b 3 c. (710 ml), depending on how much water is used.