We could eat hummus all day, every day. It definitely adds a little more pop to raw veggies and we love the flavors of the lemon and garlic together in this recipe. We buy dry garbanzo beans, cook a crockpot full, freeze in bags in the right amount and pull out each week to make this for afternoon snacks. Canned garbanzo beans are fine and have used bottled lemon juice too when we're in a hurry.
Ingredients
- 3/4 cup canola oil (can substitute other oils)
- 2 cups canned garbanzo beans or - chickpeas, rinsed and drained
- 3 tablespoons lemon juice (fresh squeezed is best)
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
Directions
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In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth.
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Transfer to a small bowl. Yield: 1-1/2 cups.