Ingredients
Equipment
Method
Instructions:
- Start by draining the can of garbanzo beans, but don’t throw away the liquid! Rinse the chickpeas under cold water to remove excess sodium.
- In your food processor, combine the drained chickpeas, creamy Sunbutter, lemon juice, minced garlic, and salt. Blend until it starts to come together.
- Gradually add in the reserved chickpea liquid, one tablespoon at a time, until you reach your desired consistency.
- Taste your hummus and add more salt or lemon juice if desired to fine-tune the flavor.
- Transfer the hummus to a serving dish, drizzle with olive oil, and sprinkle with salted roasted sunflower seeds.
Notes
- Store hummus in an airtight container in the refrigerator for 4-5 days.
- For longer storage, freeze for up to 3 months.
- Adjust consistency with more aquafaba for creaminess.