Ingredients
- 1½ cups cooked chickpeas (or 1 can, drained)
- ½ cup roasted red pepper
- ¼–⅓ cup fresh lemon juice
- 2 cloves garlic
- 1 tsp paprika
- ¼ tsp smoked paprika (optional)
- 2–4 tbsp aquafaba (or water), as needed
- 1–2 tsp tahini (optional) or omit
- Salt to taste or omit
Instructions
1. Add everything to a food processor.
2. Blend until smooth, adding aquafaba or water a tablespoon at a time until creamy.
3. Taste and adjust the lemon, garlic, and paprika.
4. Chill for 30 minutes before serving for the best flavor.
To replace the richness of the oil
Try one of these:
* 1–2 tbsp cooked white beans
* 1–2 tbsp cooked potato
* 1 tbsp unsweetened plant yogurt
* Extra aquafaba for an especially fluffy texture
These make the hummus creamy without adding much fat.
Approximate nutrition (without tahini):
* About 50–60 calories per 2-tablespoon serving
* <1 g fat
* 2–3 g protein
* 3–4 g fiber
If following McDougall – Esselstyn – Campbell very strictly, we omit both the olive oil and tahini entirely. You’ll still get a smooth, flavorful hummus thanks to the roasted red pepper, chickpeas, lemon, garlic, and aquafaba.