Liquid Gold Hummus


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.

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