Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
4 Tablespoons Liquid Gold Garlic Olive Oil
2 Tablespoons Liquid Gold Meyer Lemon Olive Oil
Preparation: 10 mins
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food
processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed
and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations: For a spicier hummus, add a sliced red chile or a dash of cayenne pepper. You can even add
some Liquid Gold Chipotle Olive Oil!
Storage: Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one
month. Add a little olive oil if it appears to be too dry.
← Older Post Newer Post →