A smooth, creamy, tangy hummus that takes only 20 minutes to make from start to finish!
- 1 can chickpeas (15.5 ounce can) *
- 2 tbsp chickpea liquid (reserved from can)**
- 4 tbsp tahini***
- 2 garlic cloves, whole
- 1/2 cup fresh lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt, more or less to taste
Drain chickpea liquid from chickpeas. Reserve the liquid for future use.
Place chickpeas, tahini, chickpea liquid, garlic, lemon juice, olive oil, salt in a blender.
Blend until smooth, ~5 minutes.
Place in fridge for at least 1 hour prior to serving.
Serve with any type of bread, pita chips, crackers or vegetable crudités.
*This recipe serving size is based on appetizer serving portions. We often double or triple this recipe depending on the amount desired. It can be stored in the fridge for up to 5 days or the freezer for a few months.
**You can adjust this volume, less if you prefer a thicker hummus, more if you prefer a thinner hummus.
***Tahini can be purchased so many places these days - Middle Eastern grocery stores, large supermarkets, Whole Foods, Trader Joes!