Monday, October 11, 2010


SERVES: about 2.75 cups
PREP: 15 minutes

3 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 tsp. Kosher salt
1/3 cup tahini (sesame paste)
6 Tbsp. freshly squeezed lemon juice (2 lemons)
5 Tbsp. water or liquid from the chickpeas
1 Tbsp. olive oil

Mince garlic in a food processor or blender. Add the rest of the ingredients and process until the hummus is smooth. Serve chilled or at room temperature with toasted pita bread/chips, fresh veggies, or on a sandwich.

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