A staple. We make this hummus & keep it in the fridge forever. Serve as a dip, spread it on fresh focaccia bread with olives or tomatoes layered on top. Or spoon it straight into la boca. I made this post dance class this morn because the sun was out and I needed to press CTR/ALT/DELETE on my body post-weekend indulgence.
*No tahini/sesame here so great to bring to the host's house and not worry about allergies.
Can of garbanzos (chic peas). Organic tend to be harder so I do not use. If you use fresh from bag, soak as per instructions.
1 Large garlic clove
Juice & zest of one lemon (organic preferred because you use peel)
Approx 1/4 cup olive oil
1/2 teaspoon Kosher salt
Rinse & drain garbanzos. Throw garbanzos & garlic into food processor to blend and garlic and beans. Stop blending. Add olive oil, juice and zest of lemon and salt. Continue blending until consistency looks familiar like hummus. Add more olive oil, lemon juice and salt and pepper to your taste. Stays great for several days.