I love hummus because it is refreshing on hot days, easy to prepare and nutritious. Traditionally, quite a lot of tahini or oil is used in hummus, which is why I recommend preparing it purely from pulses.
The oil and fat contained in tahini paste and oil help not only to flavor it and add a creamy consistency, but also to connect flavors. If you make hummus with water, you will not achieve creaminess and the tastes will be combine.
Fortunately, it can be bypassed! Keep the left-over liquid from cooked chickpeas called aquafaba, put it in the fridge and when you make hummus, use it instead of oil / tahini paste. Not only does aquafaba combine the tastes, but after cooling it, it also creates gelatine-like liquid and thus helps to create a creamy structure.
- Category: Recipes
- Courses: Dessert, Main course
- Season: summer
- Preparation: 10 min
- Ready in: 10 min
- For: 2
- 150 gram Spring peas (fresh or frozen)
- 150 gram Chickpeas (fresh or frozen)
- Lemon juice
- 1/4 teaspoon Salt
- Aquafaba ((water from chickpeas))
- 1 teaspoon Cumin
- 15 gram Nut Butter (Cashew butter and peanut butter go well with sweet taste of the spring peas.)
- Put all ingredients into a food processor and process. Add aquafaba by tablespoons and mix in between to get desired consistency. I used frozen peas and chickpeas, which made a thick and refreshing hummus with bits, perfect for the hotsummer days!
- Serve with vegetables, toasts or tortilla. It can be served as a main meal, or a dip.
Store in the fridge for up to five days – if it lasts that long.
Try adding mint for extra freshness.