Note: I don't use tahini (sesame seed oil) because I think olive oil does the trick by itself, but feel free to add a tablespoon or too, and decrease the bean liquid. By using the bean liquid instead of more oil, you save on several hundred calories!
3 Minute Hummus
1 15-ounce can chickpeas (garbanzo beans), drained, with 1/4 cup liquid reserved
3 Tbs olive oil
1 clove garlic (or 1/2 tsp jarred minced)
Juice from 1/2 a lemon
1 tsp ground cumin
1/4 tsp paprika
scant 1/8 tsp ground red pepper (cayenne)
salt to taste
In a food processor, puree the chickpeas with all ingredients besides 2 Tbs of the reserved liquid. Add more liquid until desired consistency is reached. (I usually use it all!).
Makes 1 1/2 cups (24 Tbs)
Serving Size: 2 Tbs
My favorite way to use hummus is as a sandwich spread...what's yours?