Deliciously simple, this hummus recipe will have you giving up the store bought variety in a heartbeat. Wonderful for snacks or appetizers, this recipe will always come in handy.
Hummus
2 cans of garbanzo beans (15.5 oz each)
1 whole bulb (head) of garlic
1/4 cup tahini
1/2 cup fresh lemon juice
1 tsp salt
Extra Virgin Olive Oil
Preheat oven to 400 degrees. Slice the top off the head of garlic exposing the top of each clove. Drizzle with olive oil and wrap in aluminum foil. Place on baking sheet and roast for 45 minutes.
Drain the garbanzo beans but reserve the liquid. In a food processor add the beans, tahini, garlic, lemon juice and salt. Process until smooth. Add small amounts of the garbanzo bean liquid to the hummus until it is soupy but not runny. Taste and adjust seasoning. It will thicken slightly when refrigerated. Refrigerate until serving.
Extra Virgin Olive Oil
Preheat oven to 400 degrees. Slice the top off the head of garlic exposing the top of each clove. Drizzle with olive oil and wrap in aluminum foil. Place on baking sheet and roast for 45 minutes.
Drain the garbanzo beans but reserve the liquid. In a food processor add the beans, tahini, garlic, lemon juice and salt. Process until smooth. Add small amounts of the garbanzo bean liquid to the hummus until it is soupy but not runny. Taste and adjust seasoning. It will thicken slightly when refrigerated. Refrigerate until serving.
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