• 1 16 oz. can garbanzo beans, drained and liquid reserved
  • 1/4 cup liquid from can of garbanzo beans
  • 1 1/2 tbsp. tahini
  • 2 tsp. garlic, minced
  • 1/2 tsp. salt
  • 2 tbsp. olive oil
  • 1 tbsp. lemon juice

Drain garbanzo beans and set aside liquid from can. Combine all other ingredients in a blender or food processor and blend. Slowly add in 1/4 cup liquid from garbanzo beans, until reaches your desired consistency. Blend until smooth, about 3-5 minutes.

Transfer to bowl. Make a small well in the middle of the the hummus and fill with olive oil so it does not dry out. Refrigerate for two hours or until cold.


by The Savvy Kitchen