Garlic Hummus


Allergens: sesame


  • 2-15 ounce cans garbanzo beans

  • ½ cup extra virgin olive oil

  • 1 garlic clove

  • Pinch salt

  • ¾ cup tahini paste

  • ¼ cup fresh lemon juice

  • 1 teaspoon ground cumin

  • ½ teaspoon salt

  • 1 tablespoon extra-virgin olive oil


1. Drain the beans, reserve ¼ cup liquid and rinse beans.
2. Using a food processor or blender, add beans and puree while slowly streaming olive oil. Add some of the reserved liquid if beans are blending smoothly.
3. On a cutting board roughly chop garlic clove, add pinch of salt and using the flat side of a chef knife flatten and crush garlic until a paste forms.
4. To the pureed beans, add garlic paste, tahini paste, lemon juice, cumin and salt. Blend until smooth.
5. Using a spatula transfer hummus to a serving bowl or shallow dish. Garnish with olive oil. Serve with pita chips

AppetizersErin Kenney