AuthorVickiYields4 Servings
Prep Time10 minsTotal Time10 mins

Ingredients

 1 400g cans of chickpeas (also known as garbanzo beans) drained and rinsed well
 1 large peeled clove garlic
 2 tbsp tahini paste
 2 tbsp fresh lemon juice
  cup extra virgin olive oil
 1 tsp sea salt
 ½ tsp cumin

Directions

1

Mince the garlic by adding it to the food processor by itself and letting it run about 30 seconds.

2

Add the chickpeas, tahini paste, lemon juice, salt & cumin to the food processor and pulse until well combined, about 10 pulses.

3

Turn the food processor on and stream in the olive oil; process until smooth.

4

If needed, add cold water 1 tsp at a time and process until the desired texture is achieved. Store in an airtight glass container in the refrigerator up to 3 days.

If you would prefer not to use tinned chickpeas, here is a link to Tori Avery's blog on how to cook raw chickpeas.

Ingredients

 1 400g cans of chickpeas (also known as garbanzo beans) drained and rinsed well
 1 large peeled clove garlic
 2 tbsp tahini paste
 2 tbsp fresh lemon juice
  cup extra virgin olive oil
 1 tsp sea salt
 ½ tsp cumin

Directions

1

Mince the garlic by adding it to the food processor by itself and letting it run about 30 seconds.

2

Add the chickpeas, tahini paste, lemon juice, salt & cumin to the food processor and pulse until well combined, about 10 pulses.

3

Turn the food processor on and stream in the olive oil; process until smooth.

4

If needed, add cold water 1 tsp at a time and process until the desired texture is achieved. Store in an airtight glass container in the refrigerator up to 3 days.

Delicious and simple Hummus recipe

Pin It on Pinterest