Start by draining the chickpeas, ensuring to reserve that valuable liquid called aquafaba; you’ll need about 1/3 cup.

In a food processor or high-speed blender, combine the drained chickpeas, peanut butter, garlic, lemon juice, ground cumin, coriander, and salt.

Pour in the reserved chickpea liquid (1/3 cup). This will help create a smooth texture.

Blend the mixture for 2-3 minutes, stopping every so often to scrape down the sides. You want it to be perfectly silky and creamy.

If it seems too thick, add a bit more aquafaba until you reach your desired consistency.

To keep your hummus fresh and airy, add an ice cube at this stage and blend again for a fluffier texture.

Give your hummus a taste! Adjust seasonings if necessary, adding more salt or lemon juice as per your preference.

Spoon the hummus into a bowl. Top with fresh herbs, a sprinkle of roasted peanuts, a dash of cumin, and a lovely drizzle of olive oil.

Chickpea hummus is a versatile dip that pairs beautifully with crispy pita chips, crunchy carrot sticks, cucumber slices, or even slather it on sandwiches.

For a festive touch, serve it in a beautiful platter with assorted vegetables, olives, and bread for a mezze-style presentation.