Clean Slate Hummus

The first recipe I ever made when I went plant-based in 2008 and still making it today. I hope you like it as much as I do.



  • 2 14 oz cans of chickpeas
  • 2 tablespoons tahini paste
  • 2-3 cloves of garlic
  • juice of 1/2 lemon
  • pinch of salt




Drain and rinse one of the cans of chickpeas. Drain and reserve the water from the other can.

Add all beans to a blender or a food processor. Add the remaining ingredients and let it whirl.

Drizzle in the reserved bean water (AKA: aquafaba) as the machine is running.

This can be as thick or thin as you like. I love it nice and thick!

It will keep for 3-5 days in the fridge, well sealed.


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