Chickpeas blended with garlic and tahini are delicious — but whisk in a splash of that magical little ingredient called aquafaba, and it aerates the hummus to a sort of dreamy-creamy consistency!
You will need
Serves 2
- 1 x 400g can chickpeas, plus 1/2 the aquafaba (liquid in the tin) reserved
- 1/4 clove garlic
- 3 tablespoons tahini
- 1 lemon, juiced
- 3 tablespoons extra virgin olive oil
- Salt & pepper
Recipe: Simon Toohey
Directions
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Step 1
Drain the chickpeas, but reserve the liquid.
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Step 2
In a blender place the chickpeas (minus the liquid), garlic, tahini, lemon juice and olive oil, salt and pepper, and blend to a smooth paste.
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Step 3
In a separate bowl whisk the aquafaba until it has aerated and become light and foamy. Then whisk this through the hummus mixture.
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Step 4
Drizzle more olive oil over the top to serve.
Recipe: Simon Toohey
