- 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.