This classic hummus recipe couldn't be easier--just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) makes this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités. Drain chickpeas, reserving 1/4 cup of the liquid.
Zahav’s Hummus ‘Tehina’. This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini.
Drain chickpeas, reserving 1/4 cup of the liquid. Transfer the chickpeas and the reserved liquid to a food processor. Add tahini, oil, lemon juice, garlic, cumin, chili powder and salt. Puree until very smooth, 2 to 3 minutes.
As for other beans, cannellini beans make a very tasty hummus-like dip and can be used in place of the chickpeas. In fact their cooking instructions are the same, making them an easy sub. Just remember that using baking soda and cooking the beans until they are beginning to fall apart are critical for making a smooth hummus.