October 4, 2017
Making hummus is super easy. The only change I’d make is that you use chickpeas that have been soaked as opposed to those in a can.Ingredients
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from the can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini (sesame paste)
- 2 cloves garlic, peeled and crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
How to Make It
- Drain the chickpeas and set aside the liquid from the can. Combine the drained chickpeas, lemon juice, sesame paste, crushed garlic and salt in a blender or food processor. Add 1/4 cup of the reserved liquid from the chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
- Place in a 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 Walker’s Oat Crackers, veggies, toasted bread (or pita), or cover and refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus
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.