"However, when making hummus, aquafaba is often thrown out when it should be saved and used to elevate the texture of the nutrient-rich dip. It doesn't take much aquafaba to turn your hummus into a texture dream. Just use a little bit to wet the food processor blades before tossing in the other ingredients, and the end result will be even better than before."
"It's no secret that the best way to make hummus is to start with dry chickpeas and boil them yourself. But if you're in a hurry or you just want to use canned chickpeas, there are a few things you can do to make your hummus so delicious that everyone will think you started all the way from scratch. Before blending canned chickpeas, pour them into a saucepan and cook them a bit before adding them to the food processor to soften them. This will make the texture creamier than if you just pour them straight from the can. Another way to amp up your hummus is to whip the tahini with lemon juice, water, or even a bit of that aquafaba before adding it to the food processor. As the tahini is whipped up, it will get creamier and lighter in color, turning it into a sesame seed cream and adding to the velvety smooth texture you want in a quality hummus."
Aquafaba is the slimy, thick liquid in canned chickpeas and functions similarly to egg whites, making it a useful egg substitute for vegan cooking. Retaining and using aquafaba when making hummus adds creaminess and fluffiness; a small amount used to wet food processor blades before adding ingredients improves texture significantly. Starting with dry chickpeas boiled at home yields the best hummus, but canned chickpeas can be improved by briefly cooking them in a saucepan to soften. Whipping tahini with lemon juice, water, or aquafaba creates a lighter sesame cream that enhances velvety texture. Roasting garlic also mellows flavor and contributes creaminess.
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