Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp aquafaba (reserved chickpea liquid)
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic, smashed and peeled
  • 3 tbsp ice cold water
  • 1 tsp toasted sesame oil (optional)
  • 1/2 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp baking soda (optional for simmering)

Instructions:

  1. Place the lemon juice, garlic cloves, and sea salt into the blender and pulse until the garlic is a fine paste.
  2. Let the lemon garlic mixture sit for 2 minutes until the acid neutralizes the harsh garlic bite.
  3. Add the drained chickpeas and 2 tablespoons of reserved aquafaba. Process for 1 minute until a thick, grainy paste forms, scraping down the sides as needed.
  4. With the motor running, slowly drizzle in the 1/4 cup extra virgin olive oil and toasted sesame oil until incorporated.
  5. Add ice cold water 1 tablespoon at a time while blending until the hummus turns pale and reaches a whipped, airy consistency.
  6. Continue blending for another 2 minutes until the texture is completely smooth and velvety.