This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. You can prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving. Serve with fresh veggies.
3 1/4 cups (serving size: 2 tablespoons
2 (15.5-ounce) cans no-salt-added organic chickpeas (garbanzo beans), rinsed and drained OR 2 cups cooked
2 garlic cloves, crushed
1/3 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice
1-2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
If hummus is too thick, add a bit of filtered water or the water used for cooking the garbanzos.
Photo credit: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross