Hummus (with tahini)

Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
No tahini? Try Hummus (no tahini) recipe.
Freeze extra lemon juice to use later.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Click a link below if you need a version of this recipe that serves:

Ingredients

1 can

(15 ounces) garbanzo beans, drained and rinsed

2 Tablespoons

lemon juice (fresh or bottled)

1 1⁄2 Tablespoons

vegetable oil

2 Tablespoons

water

1 clove

garlic or 1/4 teaspoon garlic powder

1 Tablespoon

tahini (sesame seed paste)

Place all ingredients in a blender
Blend until desired consistency (more time for smooth dip, less for a chunky dip).
If hummus seems too thick, add 2 teaspoons of water.
Refrigerate leftovers within 2 hours.

Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
Mix with other ingredients in a small bowl.
If hummus seems too thick, add 2 teaspoons of water.
Refrigerate leftovers within 2 hours.

Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
No tahini? Try Hummus (no tahini) recipe.
Freeze extra lemon juice to use later.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.