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Chickpeas blended with garlic and tahini are delicious — but whisk in a splash of that magical little ingredient called aquafaba, and it aerates the hummus to a sort of dreamy-creamy consistency!

You will need

Serves 2

  • 1 x 400g can chickpeas, plus 1/2 the aquafaba (liquid in the tin) reserved
  • 1/4 clove garlic
  • 3 tablespoons tahini
  • 1 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • Salt & pepper

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15 mins to prep

0 mins to cook

  1. Step 1

    Drain the chickpeas, but reserve the liquid.

  2. Step 2

    In a blender place the chickpeas (minus the liquid), garlic, tahini, lemon juice and olive oil, salt and pepper, and blend to a smooth paste.

  3. Step 3

    In a separate bowl whisk the aquafaba until it has aerated and become light and foamy. Then whisk this through the hummus mixture.

  4. Step 4

    Drizzle more olive oil over the top to serve.

Recipe: Simon Toohey

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