If you think hummus is difficult to make, think again! It couldn’t be easier. Once you are comfortable with the basic recipe, start experimenting with add-ins, like sun dried tomatoes, for example.
2 15.5-ounce cans garbanzos, drained
½ cup olive oil, divided
1 ½ teaspoons minced garlic or 3 cloves garlic, minced
¼ cup lemon juice
¼ cup tahini
½ teaspoon salt
Paprika
Lemon wedges
Place drained garbanzos in a food processor along with half the olive oil. Add the garlic, lemon juice, tahini, and salt; blend to a smooth, fairly thick purée. You may need to add a little water to bring to a smoother consistency.
Serve on a flat dish with the remaining olive oil poured over the top. Sprinkle with paprika to taste. Garnish with lemon wedges. Serve with wedges of pita bread, tortilla chips, or vegetable crudités. Serves 12
