Ingredients

• 2 16oz cans of chickpeas
• 4-6 cloves of garlic
• 1 ½ tsp. salt
• ¾ cup tahini (sesame seed paste)
• ½ cup (or more) lemon juice
• Olive oil (optional and for serving)

Instructions

1. Drain chickpeas, reserving juice.
2. Place garlic cloves in a food processor and mince.
3. Add chickpeas and mince, scraping down the sides as necessary.
4. Add salt, tahini and lemon juice.
5. Blend well and then taste. Add more lemon and/or salt if necessary.
6. Add small amounts of reserved juice and blend as needed to create a creamy consistency. You should be able to make an indentation into the hummus with the back of a spoon.

Hints & Tips

• You can use rehydrated dry chickpeas instead of canned. Measure 32oz drained, rehydrated chickpeas. Instead of using reserves juice to blend until smooth, use ice cubes, water or light tasting olive oil.
• Reserve a few whole chickpeas before blending, for serving. Serve by putting hummus in a shallow dish and making a spoon indent. Drizzle with olive oil and place whole chickpeas in the middle.