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.

Hetty McKinnon's red lentil dahl with beetroot raita and carrot salad recipe Read more

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.

To be honest, I was a little stunned by the texture and flavour – easily the creamiest, richest hummus I’ve made, no olive oil required. Only then did I realise the secret to this pillowy hummus was actually the chickpea brine that I had distractedly tipped in.

Aquafaba is the viscous chickpea cooking water that has long been heralded for its ability to mimic egg whites and creates foam when whipped, giving dishes structure and lift. In this case, aquafaba created fluffy hummus.

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.

I have used canned chickpeas for expediency and convenience but this also works using freshly cooked chickpeas.

Whipped hummus with roasted baby carrots and za’atar oil

Roasted carrots

1 bunch baby carrots, trimmed and washed well

handful toasted pistachios, roughly chopped

handful parsley leaves, roughly chopped

sea salt and black pepper

Whipped hummus

1 can (150g) chickpeas, with liquid (or 180ml aquafaba with 150g chickpeas)

2 cloves garlic, chopped

Juice of 1 lemon

1/3 cup (80ml) tahini

¼ – ½ (60ml – 125ml) cup water

sea salt and black pepper

Za’atar oil

1 tbsp za’atar

2 tbsp extra virgin olive oil

sea salt

1/8 tsp red chilli flakes

Hetty McKinnon's noodles in ginger turmeric broth recipe Read more

Preheat the oven to 200C.

Place the carrots on a baking tray, drizzle them with oil and season with sea salt and black pepper. Roast for 20 minutes or until soft and golden. Remove from oven and set aside to cool slightly.

Meanwhile add the chickpeas, chickpea liquid, garlic, lemon and tahini to a blender or food processor. Whizz on high speed for two 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.

Whisk together all the ingredients for the za’atar oil.

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.