A quick and easy, guaranteed crowd pleaser!

Ingredients:

• 16 oz can of garbanzo beans (chickpeas)
• 1/3 cup unsalted, unflavored tahini
• 2 Tbs olive oil (I don’t actually measure…so buyer beware)
• 1 clove of garlic
• 1 lemon, juiced*
• 3/4 tsp sea salt
• 1/2 tsp ground cumin
• up to 1/3 cup cold water
• chips or veggies for eating!

What to do:

1. You want really soft, well-cooked chickpeas for a smooth hummus! Check the chickpeas are nice and soft before draining. Just take one out of the can and squish it between your fingers. If you even suspect that it’s too firm, pour them in a pot on the stove and boil until they are easily squished. Drain and rinse well.
2. Put chickpeas, tahini, olive oil, garlic, lemon juice, salt, and cumin in a food processor or a a really good blender (I’ve used my Blendtec with success). Blend for a minute on high, pouring in the water until you reach the desired consistency. I aim for a thick, barely pourable consistency.
3. Scrape the sides with a silicone spatula. Blend for another minute until smooth. Taste and adjust seasoning if needed.
4. Transfer to a serving dish or glass storage container. If I’m serving straight away, I drizzle a bit of evoo on top with a sprinkle of paprika and or parsley. If it’s just for us, I skip this part (my kids think it’s entirely inedible if I dare to put any garnish). Serve with veggies and/or your favorite pita or pretzel chip!

*Tip: Before juicing your lemon, roll it liberally on the counter to soften it up!