Ingredients
- 1 can chickpeas (garbanzo beans), drained — reserve the liquid (aquafaba)
- 1 can great northern beans, drained — reserve the liquid
- ½–1 cup aquafaba (bean liquid)
- 2 tbsp tahini
- 3 tbsp lemon juice
- Garlic powder, to taste
- Salt, to taste
Instructions
- Drain both cans of beans and reserve the aquafaba — this replaces the oil.
- Add the chickpeas, great northern beans, tahini, and lemon juice to a high-speed blender or food processor.
- Add about ½ cup aquafaba to start, then blend. Add more as needed until the hummus reaches your desired consistency.
- Season with garlic powder and salt to taste, then blend again to combine.
- Store leftovers in the refrigerator for up to one week.
- Enjoy as a dip for veggies, crackers, chips, or add a spoonful to soups for extra creaminess and flavor!
