Hummus makes a handy-dandy topper for a plant-based bowl. It makes a great salad dressing. It’s pretty darn swell on a potato, whole-grain toast or brown rice crackers, carrot & celery sticks, or just out of the blender all on its own. Hummus is delicious, but it can be a challenge to find commercially made hummus that doesn’t have oil-rich tahini in it, or other added oil. Mine is awesome tasting and you can make it at home in less than 5 minutes. Tick tock.
Place all ingredients into a small food processor or blender and blend until smooth or to desired consistency. The hummus should be a little pasty, not watery, but if it is too dry, add a small amount of the aquafaba.
This is a basic, fast hummus recipe that can be modified in a lot of ways. Make it with black beans or any other kind of beans. Add a minced jalapeño. Try it with a handful of fresh basil and a few tablespoons of tomato paste. Have at it.
I turned to dried, granulated spices because without the added oil, fresh or sautéed onion and garlic resulted in excess water in the hummus. I was really happy with the result, especially since I can whip this up in minutes and it is always delicious.