Ingredients
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400 g canned cooked chickpeas (keep the liquid)
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3 tbsp extra virgin olive oil
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1 tbsp lemon juice
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1 tsp tahini
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1 garlic clove , crushed
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Put the cooked chickpeas, lemon juice, tahini, and garlic clove in a blender. Blend until smooth. Drizzle in the olive oil a little at a time, until all ingredients are combined.
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Thin the hummus to desired consistency by adding some of the retained liquid from the cooked chickpea can.
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Serve with chopped carrots, cucumbers, or celery.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.