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This hummus is my go-to whip-up for every Shabbat and whenever dinner calls for a Middle Eastern spread! The only ingredient I’m adding here is turmeric for a sunny yellow color. In this recipe I use aquafaba to create a fluffy light and luscious hummus, and I save the olive oil for the after-party drizzle!
Watch Mimi create a beautiful trio of hummus spreads on Wholehearted with Mimi.
2 (15-ounce) cans chickpeas, drained, but not rinsed (reserve the aquafaba)
1/3 cup tahini
2 cloves garlic
juice of 1 large lemon
1 teaspoon kosher salt
1 teaspoon cumin
2 teaspoons turmeric
Tuscanini Extra Virgin Olive Oil, for serving
Measure out three-fourths cup of the chickpea liquid (aquafaba) and add a few ice cubes to it.
In a food processor or high speed blender, combine chickpeas, tahini, garlic, lemon, salt, cumin, and turmeric and one-fourth cup of the aquafaba. Puree for several minutes.
Scape sides and with motor running, slowly pour in about another 1/2 cup aquafaba until the desired consistency is reached. Taste and add more salt if necessary.
Spread hummus onto a platter, garnish, and drizzle with olive oil.
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