If you follow these steps, you will get delicious oil-free hummus in just 5 minutes. No long mixing, no oil needed, and no need to remove skins…
- 125 g chickpeas, cooked
- 125 g white beans, cooked
- 100g aquafaba
- 1 tbsp lemon juice
- 1/2 tsp cumin
- 1/2 tsp coriander seeds
- 1-2 cloves of garlic
- 1/2 tsp salt
- For the best result, use dry beans, soak overnight, drain, and cook in a pressure cooker. For extra creamy hummus, I use 50/50 chickpeas and white beans (they are creamy AF!). The taste is very similar to 100% chickpeas hummus. I even prefer it this way. Cook them in a pressure cooker for 30-40 minutes.
- Reserve aquafaba and store it in the fridge so it thickens. Thick aquafaba is the secret trick for extra creaminess.
- Blend the beans with aquafaba and spices while cool. The hummus thickens further if you elt it sit, even at room temperature.