This recipe makes a large batch of hummus. So it's a great option to make at the beginning of the week, to help make meal prep easier throughout the week - lunch of salad with hummus on the side, anyone? It is ideal in winter, when pumpkins are abundant and cheap.
Add all ingredients into a food processor with the blade attachment. Blend until very smooth. Scrape down sides from time to time during processing to ensure all ingredients are smoothly combined.
If hummus is too thick, add reserved bean liquid. If still too thick after the bean liquid is used, add water.
Store, covered, in the fridge for up to a week.
There is no need to rinse the beans when making hummus. In fact, I believe that the aquafaba (the liquid that comes with the beans) improves the consistency of the hummus. You can change out the beans for what you have on hand, or prefer. I rotate between chickpeas, cannellini beans, and butter beans. Experiment, and see what you prefer best.
The best way to enjoy this hummus is at room temperature. Once it has been refrigerated it becomes more stiff. If you plan to eat it soon after you make it, then leave it out of the fridge until you eat it. When eating it later, take it from the fridge about 30 minutes before you eat it to allow it to soften. This aspect makes it a perfect lunch box snack.
0 servings
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