Homemade Hummus

1. 1

   This recipe calls for cooked dried beans, but you can substitute 1 can (15 or 16 ounces) of chickpeas rinsed and drained.

2. 2

   Use the bean liquid or water to thin the hummus.

3. 3

   Place garlic cloves in a food processor and mince.

4. 4

   Add chickpeas, tahini, lemon juice, cumin, cayenne, salt, and 2 tablespoons olive oil; process until pureed.

5. 5

   Thin with reserved liquid or water to desired consistency.

6. 6

   (Can be covered and refrigerated a week or more.)

7. 7

   When ready to serve, spoon hummus onto a large plate or platter with desired accompaniments.

8. 8

   Drizzle hummus with olive oil and sprinkle with optional paprika.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.