Ingredients
Equipment
Method
- Rinse and drain the garbanzo beans well.
- Place all of the ingredients, and only ½ of the lemon juice, in a food processor. Blend until smooth, scraping down the sides with a spatula if needed.
- If you'd like a smoother creamier texture, add more lemon juice, or water, 1 tablespoon at a time until you reach your desired taste and consistency.
- Spoon your hummus into a glass container, and place in the refrigerator for storage.
Nutrition
Notes
You can easily play with the spices in this recipe, as this is not an exact science. For me, whenever I make this hummus it is different every single time.
Also, although it will take longer, you can easily use dried beans instead of canned. Whenever I want to make a lot of hummus, like for a party or gathering, I will make it with dried beans. Dried beans are the most inexpensive so this will always be the best bang for your buck!