Classic creamy hummus

Take advantage of aquafaba for the perfect consistency.

Reserved chickpea liquid (also known as aquafaba) is high in protein and low in calories. “It’s excellent for enhancing the texture of this easy condiment,” says Natalie Mortimer, who co-founded The Modern Proper with fellow chef Holly Erickson. Pro tip:Every brand of canned chickpeas contains a different level of sodium. Adjust the salt to your liking. If the hummus tastes a little “flat” try adding more salt and a bit more lemon juice and blend again.

This recipe is part of our meal prep series. Click here for all the details.

Yields 2 cups


1 15-ounce can chickpeas, drained with liquid reserved
2 tablespoons reserved chickpea liquid
⅓ cup tahini
2 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
1 garlic clove, peeled and smashed
¼ teaspoon salt


In a high-powered blender, add all ingredients. A standard blender will not achieve desired consistency. If you do not have a high-powered blender a food processor can be used, however, chickpea skins will need to be removed or you will end up with dry, grainy hummus.
Start to blend at a low speed until all ingredients are mixed together. Slowly increase the speed, and blend on high for five minutes until smooth and creamy. If the hummus appears to be too dry and isn’t blending nicely, add more reserved chickpea liquid one tablespoon at a time.
Adjust the salt to your liking and if needed, add a little more salt and lemon juice and blend again.