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Creamiest Hummus


1 (15 oz) can chickpeas, drain and reserve all the liquid

1/4 cup fresh lemon juice

1/4 cup tahini

2 small garlic cloves, minced

2 Tbsp extra-virgin olive oil

1/2 tsp cumin

3 Tbsp aquafaba (reserved liquid from can of garbanzo beans)

Sea salt, to taste

Sumac or paprika for garnish


  1. In bowl of food processor or high powered blender, combine the tahini and lemon juice, processing for 1 minute.
  2. Add olive oil, garlic, cumin and a pinch of salt and process for 30 seconds.
  3. Add half of the drained garbanzo beans and process for 1 minute. Then add the rest of the chickpeas and 1/2 cup aquafaba, process for 1-2 minutes until smooth.
  4. Serve with a drizzle of olive oil and sprinkle sumac or paprika.

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