Hummus

Hummus

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Ingredients

Recipe adapted from Mary’s Busy Kitchen

  • 1 (15 ounce) can of no-salt-added chickpeas or garbanzo beans
  • 2 tsp minced garlic
  • 2-3 tbsp fresh or bottled lemon juice
  • 1 tsp reduced-sodium soy sauce or coconut aminos
  • 2-3 tbsp aquafaba (the liquid from the can of chickpeas) or fat-free vegetable broth, or water

Directions

  • Drain the can of chickpeas over a small bowl to catch the aquafaba (liquid from the can) to use in step 2.
  • Add half of the chickpeas to a food processor with 1 tbsp of the aquafaba, vegetable broth, or water. Mix on a high speed until creamy, about 1 minute.
  • Scrape down the sides of the food processor bowl with a spatula, and add the rest of the chickpeas with an additional 1 tbsp of aquafaba, vegetable broth, or water. Mix again until creamy, about 1 more minute.
  • Add in the garlic, lemon juice, and soy sauce. Continue mixing in the food processor until you reach the desired consistency.
  • Serve with your favorite veggie sticks or with fat-free chips, crackers, or pretzels.

Serving Size

1/4 cup hummus

Yield

2 cups