Jessica A. Zelenak, MPA

I make the world’s best hummus. Or at least I was told that twice, so now I believe it! I love to offer my homemade hummus to guests or serve it up when we have “party dinner” – basically an assortment of appetizers and small bites to make a normal day feel like a party!

Aunt Jess’ Homemade Hummus 

• 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
• 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
• 1/4 cup (60 ml) well-stirred tahini
• 1 small garlic clove, minced
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons (30 to 45 ml) aquafaba
• Dash ground paprika
• Olives, for aesthetic purposes
• Sliced veggies and pita, for serving

Steps

• Drain chickpeas, reserving the liquid (aquafaba) 
• Combine chickpeas, lemon juice, tahini, garlic, olive oil, cumin, salt, and aquafaba in a blender, blending until smooth 
• Take hummus mixture out of the blender and place in serving dish, layer paprika and olive oil on top.