Sylvie's Homemade Easy Hummus Recipe – Kichererbsenpaste

This easy hummus recipe, aka Kichererbsenpaste, is so good and so quick to make. However, you may be asking yourself, “Why is there a hummus recipe on a German recipe site?”

Well, hummus is so versatile, it goes great with just about anything, including German food!

Servings:

Makes about 4 - 5 cups

Ingredients:

• 1 14-ounce or 15-ounce can of chickpeas, with liquid (known as aquafaba)
• 2 14-ounce or 15-ounce cans of chickpeas, drained
• ¼ cup tahini
• 1 teaspoon salt
• 1 small garlic clove
• ¼ cup nutritional yeast (optional)
• 5 tablespoons fresh lemon juice
• extra aquafaba or cold water, if needed

Instructions:

FOOD PROCESSOR

1. Start by adding the chickpeas and the aquafaba from one can.
2. Add remaining ingredients, except for extra aquafaba.
3. Process, stopping to scrape down sides when necessary, until smooth. The longer you process, the smoother the hummus.
4. Use more or less aquafaba, or water, to achieve desired consistency.
5. Adjust seasonings to taste.

BLENDER

1. Start by adding the aquafaba from one can of chickpeas and the lemon juice.
2. Add drained chickpeas and remaining ingredients and blend. (Depending on your blender, you may need to add more liquid to get things moving.)
3. Scrape down sides if necessary and blend again.
4. Use more or less aquafaba, or water, to achieve desired consistency.
5. Adjust seasonings to taste.

BY HAND

1. Add chickpeas and aquafaba to a large bowl and mash - you can leave some chickpeas whole or mash every single one.
2. Mince garlic and add to bowl.
3. Add remaining ingredients and mix well.
4. Add more aquafaba, or water, if mixture is too dry.
5. Adjust seasonings to taste.

Notes/Hints:

• I love nutritional yeast in my hummus. It adds a really nice subtle cheesy flavor that I think you’ll enjoy, but it tastes just as awesome without it.
• I use a lot of lemon juice in my cooking, and so to save time I like to buy a whole bunch of lemons and juice them all at once. (I have an electric citrus juicer, which I highly recommend! I have this one and love it!) And then I pour the juice into ice cube trays and freeze it. One lemon cube is approximately 1 tablespoon. So for this recipe, I pop five cubes out of the tray and put them right in the food processor. No need to thaw!
• Throw in an extra clove of garlic or two if you love your hummus extra garlicky.
• Store hummus in an airtight container in the fridge for up to one week (if it lasts that long!).
• Make an extra batch of hummus or two and freeze for later use.

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