This versatile dip is super easy to make. By making it yourself, you are able to make it much healthier than any store-bought version. Hummus is perfect for dipping chips or crackers in and makes a great spread for sandwiches and wraps. This is a very basic recipe, but you can make it any flavor you want by mixing in additional ingredients, such as seeds, herbs, and spices.
When straining the garbanzo beans, strain the liquid (called aquafaba) into a separate container. Not only does the aquafaba smooth out the hummus, but you can also make meringue-like foam by whipping it up (Aquafaba Whipped Cream)
This entire recipe is 0 WW points, unless you add other ingredients.
Ingredients
2 cans 16 oz garbanzo beans, drained, aquafaba reserved
4 cloves garlic, chopped
1 small lemon
½ tsp ground cumin
To Taste salt
1. In a small pot, combine the beans and garlic and add enough water to just cover the beans. Bring to a boil, then simmer until the beans are very soft (about 20 minutes).
2. Spoon out the beans and garlic into a food processor, reserving the cooking liquid. Pulse the mixture together. Add the cooking liquid a little at a time until the mixture begins to puree smoothly. If the hummus is still not smooth enough, try adding some of the aquafaba and pureeing again. You can also try adding greek yogurt (this will also add tanginess, so you may need less lemon juice this way) or olive oil.
3. Juice the lemon into the hummus, add the cumin, and season with a little salt. Puree again. Adjust the seasonings to taste and enjoy!
