Active Time: 15 minutes • Total Time: 0 minutes
Yields: 4 Servings
- 4 cups cooked garbanzo beans, drained
- 2 tablespoons Earthbound Farm Crushed Roasted Garlic Organic Purée
- 1/2 cup fresh lemon juice
- 2 tablespoon tahini
- 1/2 cup water
- 1 tablespoon ground cumin
- 2 tablespoon salt
- 1 teaspoon ground white pepper
- 1/4 cup olive oil
- 1/4 cup canola oil
Hummus is delightful as a dip for veggies, chips or pita bread — it’s also a wonderful change of pace as a spread for crostini or sandwiches (especially veggie combos), or as a topper for cooked veggies or baked potatoes. There are lots of brands of commercial hummus in supermarkets these days, but it’s so easy (and so much more delicious) to make your own that once you do, you’ll never go back.
This recipe serves 4 as an appetizer dip, but if you’re serving true hummus lovers (as we are), you might want to double up. Just change the number in the servings box under the recipe title, and the ingredients will change accordingly.
Place the garbanzos, garlic puree, tahini, cumin, salt and pepper in food processor and process until combined. With the processor running, add the lemon juice and then the oils in a slow stream and process until the mixture is smooth (or to your preference). If the mixture is thicker than you like, thin with water to your desired consistency.
Keeps well in the refrigerator, tightly covered, for up to 5 days.