1pinchof salt and peppermy favorite is Sichuan pepper
Instructions
Optionally skin the chickpeas for a smoother result**.
Blend all the ingredients in a small blender until a smooth paste forms. Add a splash of water if the hummus is too thick or won’t blend easily.
Serve the hummus in a bowl with a drizzle of olive oil, balsamic vinegar, pepper and with gluten free crackers.
Notes
*The liquid of canned chickpeas, also called aquafaba, can be turned into a vegan foam (similar to whipped egg whites). Try my 2-ingredient vegan chocolate mousse if you want to make your starter and your dessert from canned chickpeas!**My tip to skin the chickpeas is to place them in a large salad bowl with water. Rub the chickpeas vigorously between your hands. The skin will come off and float in the water. Discard the water (while leaving the chickpeas in the bowl) and repeat the process once or twice.