Step 1

If you haven't already, cook the chickpeas until soft and mushy (method in the Recipe Notes below).

Step 2

Transfer all the ingredients (but just ½ the ice water/aquafaba) to a blender or food processor and blend until smooth. Pause the machine occasionally to scrape down the sides of the jug.For thicker, creamier hummus, blend the tahini and lemon juice alone first into a creamy paste.

Step 3

If the consistency is too thick, add more ice water, one tablespoon at a time, until your desired consistency.

Step 4

Taste the hummus and adjust any of the ingredients to your liking - add more lemon juice (and zest) for tangy lemon hummus, salt, garlic, etc. Then serve with a drizzle of olive oil (optional) and enjoy!

Step 5

If you don't mind a slightly thicker hummus dip, you can blend it immediately. However, simmer the can contents with ½ tsp baking soda for the best results until the chickpeas are soft and mushy (about 15-20 minutes). Optionally discard any floating skins for even smoother results.

Step 6

Then transfer everything to a blender/food processor (with just ½ the ice water) and blend, following the process above.

Step 7

For the best consistency and flavor, remove the hummus food from the fridge 30-40 minutes before serving.

Step 8

Make Ahead: You can prepare any homemade tahini and/or cooked chickpeas several days in advance OR the entire hummus a day before serving to give the flavors a chance to meld (it'll taste even better!).Store: Store any leftover chickpea hummus in an airtight container in the fridge for 4-5 days. To help prevent early spoilage, pour a thin layer of olive oil over it (it may last up to a week this way).Freeze: Transfer it to a freezer-safe container (or several)/ an XL ice-cube tray, leaving a little headspace for expansion. Like that, the hummus freezes for between 3-4 months. Alternatively, pour a thin layer of olive oil over the hummus, extending the storage period up to 6 months!Leave it to thaw in the fridge overnight. If it's grainy after thawing or has separated, throw it back in a blender with a spoonful of water/oil and eat within 3-4 days. Top it up with extra lemon, garlic, etc., if needed.