This easy and healthy hummus recipe uses canned chickpeas and aquafaba for a smooth, creamy texture without extra hassle. Flavored with tahini, fresh lemon, garlic, and warm spices, it's perfect as a dip or spread.
Rinse a can of organic chickpeas and reserve the liquid (aquafaba) for later use.
Add the drained chickpeas and half a cup of tahini to a blender.
Squeeze the juice of two fresh lemons, straining it through your fingers to catch any seeds, then add it to the blender.
Add two whole peeled garlic cloves without chopping.
Pour in 1/4 cup of olive oil, a teaspoon of ground cumin, and a pinch or two of kosher salt.
Add about one-third cup of the reserved aquafaba. For a thinner consistency, add more aquafaba as needed.
Blend everything for about 30 seconds, using a tamper to push the hummus toward the blades to ensure even blending.
Transfer the finished hummus to a plate. Create a shallow well in the center and drizzle with olive oil. Sprinkle with paprika and garnish with fresh parsley before serving.