Ingredients

The following ingredients have 3 Servings
  • 28oz. canned of low sodium chickpeas, rinsed and drained
  • 1/2 cup tahini
  • 3-4 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 1/2 teaspoon salt (or more to taste)
  • 1-2 tablespoons of water

Instruction

  • Drain and rinse chickpeas in or colander with water. Place chickpeas on a paper towel and dry off. Using another paper towel gently rub the chickpeas to help the skin fall over. I recommend removing the skin from at least half of the chickpeas to help with a creamy texture. It’s tedious but worth it.
  • To a food processor add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin and salt. Blend for 2-3 minutes until the hummus is nice and creamy.
  • If your hummus seems too thick add a couple tablespoons of water to thin it out.
  • Serve immediately or store in an air tight container in the refrigerator for 4-5 days.