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.

Ingredients

Setup

*2 14 oz cans of low sodium, chickpeas (because we are using the aquafaba from one of the cans, please get a BPA-free can)
1-2 tablespoons tahini (to taste)
2-3 cloves of garlic
juice of 1/2 lemon
pinch of salt

*Some people who are new to a plant-based diet have a hard time with chickpeas as they are very dense. I find subbing in white beans often helps.

Directions

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.

I use this for my jalapeno poppers!

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This is called Clean Slate Hummus because you can eat it as-is or use it as a base to make any type of flavored hummus you'd like. Here are some add-ins I like:

sun-dried tomatoes
kalamata olives and fresh oregano
fresh basil
roasted bell peppers, top hummus with smoked paprika
roasted beets (this is so pretty garnished with fresh basil!)

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