1can chickpeas, drained (but reserve the aquafaba)
2clovesgarlic, roughly chopped
Zest and juice of one lemon
Salt to taste
To garnish (optional):
Parsley, finely chopped
Olive oil, to drizzle
If you have time, peel the chickpeas by squeezing each one out of its skin. It'll take about 10 minutes to do one can.
Heat a frypan (skillet) over a low heat and add your olive oil, cumin seeds and garlic. Cook for a few minutes, until the garlic has softened and the cumin is fragrant.
Add all ingredients except for aquafaba and salt to a high speed blender or food processor. I prefer to use my high speed blender for the smoothest result.
Starting with a slow speed, blend the hummus ingredients while drizzling in aquafaba. Increase the speed, and stop to scrape down sides if necessary. Continue to blend and add aquafaba until the hummus is perfectly smooth and a lovely soft (but not runny) consistency. I used about half a cup of aquafaba. Taste and adjust seasoning with salt, to your preference.
To serve, sprinkle with sesame seeds and finely chopped parsley, and drizzle with extra olive oil (this is a great opportunity to use a nice infused oil - I like fennel flavoured olive oil with hummus).
Serve with good bread and a salad for a quick and easy meal.
Makes approximately one and a half cups (or at least twice the amount in a standard supermarket pottle).
Nutrition information does not include additional oil for drizzling - use your own discretion.