dip some veggies or pita into this delicious and easy hummus!
Prep Time15mins
Total Time15mins
Course: snacks
Cuisine: American
Keyword: hummus dip
Servings: 11/2 cups
Calories: 1498kcal
Ingredients
1 15.5ouncecan of garbanzo beanschickpeas, drained (reserve water) and rinsed
1garlic cloveroughly chopped
1/4cuptahini paste
juice of 1 large lemon
3tablespoonsolive oilplus more for drizzling
kosher salt
Instructions
Drain the beans through a wire mesh sieve and reserve the water from the can. Set the water aside and peel (or pop) the beans from their skins by squeezing them between your thumb and index finger. Add the beans to the bowl of a food processor and process until they are crumbly. Add the garlic, tahini, lemon and reserved water. Process the ingredients until they start to become smooth and then slowly drizzle two tablespoons olive oil while the processor is still running. Continue to mix until the hummus is smooth and creamy. If necessary, add the remaining tablespoon of olive oil to achieve the correct consistency.
Transfer to a bowl or container and drizzle with olive oil.
Note: Hummus can be stored in an airtight container for up to 5 days in the refrigerator.