Perfectly simple and light hummus from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 26) by Joe Yonan

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Notes about this recipe

  • ae.pnw on January 03, 2025

    Good, straight-ahead hummus. Keeping the aquafaba cool helps to keep the hummus from warming up in the blender, and helps the tahini incorporate. Used organic, unsalted tahini so needed to add another 1/2+ tsp salt. Added more garlic and lemon juice because I like it that way.

  • SheilaS on May 14, 2024

    I used Rancho Gordo garbanzos that I cooked from dried because I didn't have any canned beans on hand but I thought this was delicious. With a modest amount of tahini in the hummus, I felt justified in pouring a LOT of olive oil on top!

  • christineakiyoshi on February 17, 2021

    Easy recipe and super creamy. Love that it is no oil.

  • patioweather on November 14, 2020

    This is going to be my go-to hummus recipe. It is extremely low effort, contains no oil, and tastes delicious. My partner said he prefers it to his usual supermarket hummus.

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