Cookbook author, podcast host, and journal editor Hetty McKinnon thought she'd ruined her hummus after accidentally dumping a whole can of chickpeas, juice and all, into the blender. But she decided to press on—and discovered a luscious, super-smooth texture she’d never seen in hummus before, all without peeling chickpeas or invoking baking soda.
As Hetty wrote for The Guardian , “The result of a happy kitchen accident, this fluffy hummus can be served with vegetable crudité, crackers, or bread. Accidents happen, as they say. When these mishaps occur in the kitchen, the results can sometimes be nasty (salty shortbread biscuits anyone?), while at other times those cooking misadventures can be revelatory, and also delicious. This ‘whipped’ hummus is one of my recent kitchen discoveries.
“It is true that the world has plenty of hummus recipes, but not all are created equal. This one is fluffier than most, with a cloud-like texture, which is both light yet creamy. It is also oil-free.
This recipe happened by chance—while making a batch of hummus, I absentmindedly added a whole can of chickpeas—the beans and the liquid—to my blender, along with the regular hummus additions of tahini, garlic and lemon juice. As the mixture blended, I noticed a pillowy, almost-frothy texture forming. I stopped the motor, dipped my finger in and snuck a taste—the hummus was meringue-like and perfect.
“Serve this whipped hummus in any way you like—with vegetable crudité, crackers, on bread or with roasted carrots and an herbaceous za’atar oil, as I have here. Treat this hummus as a blank canvas for your favourite vegetable combinations—try roasted cauliflower with feta, Brussels sprouts with Puy lentils, lemony chargrilled broccoli, eggplant with pomegranate, or a quick tomato and parsley salad.”
A few more tips: We’ve found that a high-speed blender like a Vitamix or Ninja creates the smoothest, airiest texture, but other machines can work—you’ll just want to be sure to start with less aquafaba (chickpea liquid) and add it as you go. Adjust the garlic to your taste—if you don’t like a lot, aim for cloves on the smaller side. And, if you have them, Hetty has also used freshly cooked chickpeas and cooking liquid in this recipe. —Genius Recipes
- Prep time 5 minutes
- Cook time 20 minutes
- Serves 4
- Roasted carrots & za’atar oil
bunch young carrots, trimmed and washed well
toasted pistachios, roughly chopped
parsley leaves, roughly chopped
Sea salt and black pepper
extra-virgin olive oil
red chile flakes
- Whipped hummus
(439-gram) can chickpeas, with liquid (or 150 milliliters aquafaba with 260 grams cooked chickpeas)
garlic cloves, chopped
freshly squeezed lemon juice (about 1 lemon)
(80 ml) tahini
1/8 to 1/2 cups
(60 milliliters to 125 milliliters) water
Sea salt and black pepper
- Heat the oven to 400°F (200°C). Place the carrots on a rimmed sheet pan, drizzle them with olive oil, and season with sea salt and black pepper. Roast for 20 minutes or until soft and golden, rolling them gently on the pan midway through for even browning. Remove from the oven and set aside to cool slightly.
- In a small bowl, whisk together the za’atar, 2 tablespoons of olive oil, salt, and chile flakes for the za’atar oil.
- Drain the chickpeas into a strainer set over a bowl, reserving the liquid. Add the chickpeas, 1/4 cup of the chickpea liquid, garlic, and tahini to a (preferably) high-speed blender like a Vitamix or Ninja, or a food processor or other blender. Whizz on high speed, adding more liquid and scraping down the sides as needed if mixture seems too dry and the machine starts to struggle, for a total of 2 minutes or so, until emulsified and smooth. Add water, a tablespoon at a time, until the hummus is super smooth and light. Season with sea salt and black pepper. Taste and add more lemon juice, if needed.
- You can serve the hummus right away, when it will be slightly warm or room temperature, or chill it for a firmer texture. Spread some of the hummus on a serving plate. Top with the roasted carrots, and drizzle over the za’atar oil. Season everything with sea salt and black pepper and scatter with pistachios and parsley.