Description

This light and fluffy hummus is simple, bright, and incredibly delicious. It is completely oil-free, low in fat, and made without tahini, making it a perfect low-calorie-density dip. It’s high in fiber, gentle on the digestive system, and a wonderful choice for supporting heart health, weight loss, and weight maintenance. For the smoothest, creamiest texture, home-cooked chickpeas work beautifully. But if you’re short on time, canned chickpeas work well too and still give you a tasty, satisfying hummus.

Instructions

1. Prepare the chickpeas:
   If using dry chickpeas, soak 2 cups in plenty of water overnight. The next day, rinse them well and cook them in the Instant Pot. For 1 cup of soaked chickpeas, use 2½ to 3 cups of water.
   Cook the soaked chickpeas for about 25 minutes on high pressure.
   You will end up with 4 to 6 cups of cooked chickpeas. Use 2 cups for this hummus and save the rest for other dishes. Cooked chickpeas store well in the fridge for 3–5 days and in the freezer for longer.
   Make sure to save some of the chickpea cooking water (aquafaba).

2. Add everything to the blender:
   Place 2 cups of cooked chickpeas into a high-powered blender such as a Vitamix.
   Add the chickpea water, lemon juice, white vinegar, low-sodium tamari/soy sauce, cumin, garlic, miso paste (optional), and salt.

3. Adjust salt if needed:

   • If using miso paste → use 1/4 teaspoon salt.

   • If skipping miso paste → use 1/2 teaspoon salt.

4. Blend until creamy:
   Blend on high until the hummus becomes smooth, and creamy Add an extra splash of chickpea water for an even lighter texture.

5. Taste and adjust:
   Adjust lemon, cumin, or salt to your preference.