Hummus (with tahini)

Prep time:
5 min

Cook time:
N/A

Yield:
12 Servings

Serving Size:
2 Tablespoons

Ingredients

1 can (15 ounces) garbanzo beans, drained and rinsed
2 tablespoons lemon juice (fresh or bottled)
1 1⁄2 tablespoons vegetable oil
2 tablespoons water
1 clove garlic or 1/4 teaspoon garlic powder
1 tablespoon tahini (sesame seed paste)

Directions

Place all ingredients in a blender
Blend until desired consistency (more time for smooth dip, less for a chunky dip).
If hummus seems too thick, add 2 teaspoons of water.
Refrigerate leftovers within 2 hours.OR
Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
Mix with other ingredients in a small bowl.
If hummus seems too thick, add 2 teaspoons of water.
Refrigerate leftovers within 2 hours.

Notes

Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
No tahini? Try Hummus (no tahini) recipe.
Freeze extra lemon juice to use later.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Ingredients

Directions

Place all ingredients in a blender
Blend until desired consistency (more time for smooth dip, less for a chunky dip).
If hummus seems too thick, add 2 teaspoons of water.
Refrigerate leftovers within 2 hours.OR
Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
Mix with other ingredients in a small bowl.
If hummus seems too thick, add 2 teaspoons of water.
Refrigerate leftovers within 2 hours.

Notes

Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
No tahini? Try Hummus (no tahini) recipe.
Freeze extra lemon juice to use later.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.