Yields: 4 cups
3 cups cooked chickpeas*
4 garlic cloves
1 teaspoon salt
2/3 cup tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/2 cup water
In a food processor, purée the chickpeas, garlic, tahini, lemon juice, oil, water, scraping down the sides, until the hummus is smooth. If the hummus is too thick try adding a little more olive oil or water in small increments. Salt and pepper to taste. Transfer hummus to a bowl, garnish and dig in!
*Cooked Chickpeas - I prefer to soak mine and the cook them in the pressure cooker. Way less sodium and just better for you, however, it you are in a pinch you can use canned ones. Just make sure to drain and rinse them first.
Hummus keeps well in an airtight container in the fridge for a week.
Try adding other flavorful vegetables and herbs, such as:
- Roasted Peppers
- Roasted Garlic
- Fresh Basil
- Roasted Eggplant
- Jalapenos or other spicy peppers