What you’ll need:
1 16 oz can of chickpeas, drained, with ¼ cup of the liquid reserved
4 Tbsp fresh-squeezed lemon juice (about 1 ½ lemons)
1 ½ Tbsp Tahini (available at most supermarkets)
2 cloves of garlic, minced
1 tsp salt
2 Tbsp extra virgin olive oil
How to make it:
Place all of the ingredients, including the ¼ cup of the reserved liquid, into a blender or food processor and slowly blend until the hummus is creamy, about 4 minutes
No comments:
Post a Comment