- One 15-oz can of organic garbanzo beans (or chickpeas)
- 1/4 cup tahini
- Juice from 1 lemon
- 3 tbsp water
- 2 minced garlic cloves
- 2 tbsp extra virgin olive oil
- 1/2 tsp iodized salt (if you love salt, use up to 1 tsp)
Rinse and drain garbanzo beans. Put all ingredients in a food processor. Puree for 60 seconds. Stop food processor and use a spoon to wipe sides down, making sure all ingredients are in the bottom. Continue to puree for another 30-60 seconds, until the hummus is smooth. Serve with fresh vegetables, pita or on a sandwich. Scoop leftovers into a container. Enjoy!