You won't believe how creamy and decadent this Oil-free Hummus is. Perfect for dipping veggies, adding to a sandwich, and more. You'll never want to buy store-bought hummus again.
Drain the canned chickpeas over a bowl to catch the aquafaba. Set the aquafaba aside.
Add the chickpeas and baking soda to a medium pot and fill halfway with water. Bring to a boil, then turn down the heat to medium-high and cook for about 15 minutes or until the chickpeas are mushy and soft.
While the chickpeas are boiling, grate the garlic clove and add it to a small bowl with the lemon juice. This will help mellow out the garlic flavor. Set aside.
When the chickpeas are done, drain and rinse to remove the excess baking soda.
Add the chickpeas, lemon garlic mixture, aquafaba, tahini, cumin, and salt to a food processor and blend until combined.
To get the hummus extra creamy, blend again on high and add 1 to 2 tablespoons of ice-cold water to the top of the food processor while it's running.
When you've achieved your desired creaminess level, taste the hummus to adjust seasonings if necessary. Serve right away or store for later.