1 can of garbanzo beans (15.5oz)
1/2 cup water
3 tbsp. tahini paste
2 tbsp. fresh lemon juice
2 tbsp. olive oil
3 garlic cloves
1/4 teaspoon salt
Combine all ingredients into a food processor or blender and blend until smooth. This hummus really shouldn’t be eaten until it has been left in the fridge for 24 hours. Once it has had time to hang out in the fridge, the garlic flavor mellows out and the olive oil flavor is a bit more pronounced. I add some water to my hummus because I just feel like it is way too thick otherwise. Once refrigerated, the hummus will thicken a bit. If you are not a fan of garlic, reduce the amount of cloves to one. Also, if you have never purchased tahini before, most grocery stores carry it and it should be next to the peanut butter. I first constructed this recipe a handful of weeks ago and since then I have been making it in double batches for Gar and I. I’m usually dipping at least one carrot or pita chip in my quart-sized container of hummus each day.
