Winston's Hummus

Hummus, drizzled with olive oil, sits in a glass container surrounded by radish, celery and carrot slices and pita chips

Garlic-y, nutty garbanzo bean dip pairs perfectly with pita chips or sliced vegetables. Winston's Hummus is bound to be a favorite appetizer at any get-together!

Prep Time 5

Total Time 5

Servings servings

Calories 209kcal

Ingredients

15 oz. chickpeas canned, rinsed and drained
3 cloves garlic minced (about 1 ½ teaspoons)
2 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice freshly squeezed
1 tablespoon tahini
Salt and pepper to taste

Dippers

Carrots halved (or baby carrots)
Pita chips
Watermelon radishes
Celery sticks

Instructions

Open the can of chickpeas, and pour them into a colander. Drain and rinse thoroughly before proceeding.
Add the chickpeas, garlic, extra virgin olive oil, lemon juice and tahini to the food processor. You don't need to de-shell the beans, though if you want to do this, feel free. We've found it adds a lot more work, and we cannot really tell a difference after everything is blended.
Blend until smooth, or the consistency of your liking.
Taste, then season with salt and pepper to your taste.
Consume immediately with vegetables and pita chips, or transfer to a food-safe storage container and store in the refrigerator for 2-3 days.

Notes

Please note that this recipe calls for canned, already cooked chickpeas/garbanzo beans. If you have dried ones, you can soak them overnight and then cook until soft, then use them to make this recipe. (Though that takes a lot more time!)

This recipe can be easily doubled or tripled. Unless you have a huge food processor, I suggest making it in batches so you don't overflow or overwhelm yours.

Nutrition