Hummus is a timeless, delicious, and versatile Middle Eastern dip, celebrated for its rich texture and savory flavors. But what if we told you that you could take your classic hummus recipe to a whole new level by incorporating a unique and airy whipped topping? In this recipe, we introduce you to a fun twist on traditional hummus by adding a light and fluffy whipped aquafaba cream using a whipped cream dispenser and a cream charger. Aquafaba, the liquid from canned chickpeas, can be whipped into a beautiful, airy foam that pairs surprisingly well with creamy hummus.
Not only does this recipe keep everything plant-based, but it also adds a delightful and sophisticated layer of texture to your dish, perfect for impressing guests at your next gathering.
Ingredients for Vegan Hummus with Whipped Aquafaba Cream
For the Hummus:
- 1 can of chickpeas (15 oz), drained and rinsed (reserve the aquafaba for the whipped cream)
- 1/4 cup fresh lemon juice (about one large lemon)
- 1/4 cup tahini
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1-2 garlic cloves, minced (depending on your preference)
- 1/2 teaspoon ground cumin
- Salt to taste (start with 1/2 teaspoon)
- 2-4 tablespoons ice-cold water (for desired consistency)
- Paprika and fresh chopped parsley for garnish (optional)
For the Whipped Aquafaba Cream:
- 1/2 cup reserved aquafaba (the liquid from the canned chickpeas)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 cream charger (nitrous oxide)
Instructions for Vegan Hummus with Whipped Aquafaba Cream
Step 1: Make the Hummus
- Prepare the Tahini and Lemon Base: In a food processor, combine the tahini and fresh lemon juice. Blend for about 1-2 minutes, pausing to scrape down the sides as needed. This creates a smooth and creamy base for the hummus.
- Add the Garlic, Olive Oil, and Seasoning: Add the minced garlic, extra-virgin olive oil, ground cumin, and salt to the tahini-lemon mixture. Blend for another 30 seconds to 1 minute until well combined.
- Incorporate the Chickpeas: Add half of the drained and rinsed chickpeas to the food processor and blend for about 1 minute. Scrape down the sides and add the remaining chickpeas. Blend for another 1-2 minutes until the mixture is thick and creamy.
- Adjust the Consistency: With the food processor running, slowly add ice-cold water, one tablespoon at a time, until you reach your desired consistency. The hummus should be smooth and easy to spread.
- Taste and Adjust: Taste and adjust the seasoning as needed. You can add more salt, lemon juice, or olive oil to your liking.
- Transfer and Garnish: Transfer the hummus to a serving bowl and drizzle with extra-virgin olive oil. Sprinkle with paprika and chopped parsley for a beautiful finish.
Step 2: Make the Whipped Aquafaba Cream
- Prepare the Aquafaba: Pour the reserved aquafaba (liquid from the canned chickpeas) into a bowl. Add the lemon juice and salt, then mix well.
- Transfer to Whipped Cream Dispenser: Pour the seasoned aquafaba into a whipped cream dispenser. Secure the lid and insert a cream charger (nitrous oxide). Shake the dispenser vigorously for about 30 seconds to ensure the gas is evenly distributed and the aquafaba is whipped into a light foam.
- Refrigerate: Place the whipped cream dispenser in the refrigerator for about 10-15 minutes to chill. This will help the aquafaba foam maintain its structure when dispensed.
Step 3: Assemble the Dish
- Serve the Hummus: Spoon the prepared hummus onto a platter or serving dish. Use the back of a spoon to create swirls or a well in the center for added visual appeal.
- Add Whipped Aquafaba Cream: Take the whipped cream dispenser from the refrigerator, give it a gentle shake, and dispense the whipped aquafaba cream over the hummus. You can add dollops around the edges or create a beautiful cloud-like layer on top.
- Garnish and Enjoy: Finish with a drizzle of olive oil, a sprinkle of paprika, and a few fresh herbs. Serve with warm pita bread, crackers, or fresh vegetables.
Why Whipped Aquafaba Cream?
Aquafaba, the liquid from canned chickpeas, has unique properties that allow it to mimic the texture of egg whites when whipped. This makes it a popular ingredient in vegan baking and cooking. In this recipe, using a whipped cream dispenser with a cream charger transforms the aquafaba into a fluffy, airy foam that contrasts beautifully with the creamy hummus. The whipped aquafaba cream adds a sophisticated touch and a subtle, savory flavor to the dish.
Tips for Making Perfect Hummus and Whipped Aquafaba Cream
- Use Quality Tahini: High-quality tahini makes a big difference in the flavor and texture of your hummus. It should be smooth and pourable, not thick or grainy.
- Cold Aquafaba Works Best: Chilled aquafaba whips up better and holds its structure longer. Make sure the liquid is cold before adding it to the whipped cream dispenser.
- Blend the Hummus Well: Don’t rush the blending process. The longer you blend, the creamier the hummus will be. Scrape down the sides of the food processor as needed.
- Adjust Seasonings to Taste: Hummus is highly customizable, so feel free to tweak the seasoning to your preference.
FAQs About Vegan Hummus with Whipped Aquafaba Cream
Aquafaba is the liquid from canned chickpeas, and it has the ability to mimic egg whites when whipped. In this recipe, aquafaba is used to create a light and airy whipped cream that adds an elegant and unique twist to traditional hummus.
Yes, you can whip aquafaba using a hand mixer or stand mixer, but using a whipped cream dispenser with a cream charger creates a more stable and fluffy foam. It also makes the process faster and more efficient.
Whipped aquafaba cream will hold its shape for a few hours when kept in the whipped cream dispenser and stored in the refrigerator. It’s best to use it within a day for optimal texture and flavor.
Yes, you can use freshly cooked chickpeas, but make sure to reserve the cooking liquid to use as aquafaba. The texture and flavor may differ slightly, but it will still be delicious.
Hummus can be frozen for up to 3 months in an airtight container. Thaw in the refrigerator and stir well before serving. Note that the whipped aquafaba cream should be made fresh and not frozen.
Conclusion
This vegan hummus recipe with whipped aquafaba cream is a delightful and impressive twist on a classic favorite. The creamy, savory hummus pairs perfectly with the light and airy whipped topping, making it a showstopper for any gathering or meal. By using a whipped cream dispenser and a cream charger, you can elevate your hummus presentation and enjoy the unique texture of whipped aquafaba. Enjoy this beautiful, plant-based dish with friends and family, and savor every delicious bite!