Hummus 3 Ways (Vegan, Oil-free, & Gluten free)

The flavor combinations are endless when it comes to hummus! Great for snacking on with raw veggies or crackers, spread on a sandwich and even used as a pasta sauce. Which flavor will you try first?

Ingredients:

Roasted Garlic Hummus

• 15 oz can of chickpeas, drained

• 1/4 cup aquafaba (Liquid from the can of chickpeas)

• 3 tbsp runny tahini

• 1 head of garlic

• Juice from 1 lemon

• 1/2 tsp cumin

• Salt and pepper to taste

Classic Hummus

• 15 oz can of chickpeas, drained

• 1/4 cup + 2 tbsp aquafaba (Liquid from the can of chickpeas)

• 3 tbsp runny tahini

• 2 cloves of garlic

• Juice from 1 lemon

• 1/2 tsp cumin

• Salt and pepper to taste

Cilantro, Jalapeno and Lime Hummus

• 15 oz can of chickpeas, drained

• 1/4 cup aquafaba (Liquid from the can of chickpeas)

• 3 tbsp runny tahini

• 3 cloves of garlic

• Juice from 2 limes

• Handful of cilantro

• 1 jalapeno, roughly diced (Remove seeds for less spicy hummus)

• 1/2 tsp cumin

• Salt and pepper to taste

Directions:

(Step #1 and #2 are for roasted garlic hummus only. For all other flavors skip to step #3.)

1. Preheat your oven to 400°F. Cut your head of garlic in half horizontally and wrap in aluminum foil. Bake for 1 hour.

2. When garlic has finished baking, allow to rest at room temperature until cool enough to touch. Carefully squeeze the roasted garlic cloves out of the head.

3. Add all ingredients to a blender or food processor. Blend until completely smooth, scrapping down the sides of your machine as needed. Depending on your blender/food processor the time it takes will vary. (It took my blender about 2 minutes.)

4. If your hummus isn't reaching the level of smoothness that you would like, add additional aquafaba, 1 tbsp at a time.

5. Store in an air tight container in the fridge for 5-7 days. Discard if taste, smell, color or texture changes.