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Diabetics

Easy Hummus

Prep:

5 m

Cook:

5 m

Ready in:

10 m

Yum

This hummus is way better than the ready store-bought version and it is really easy to make!

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Servings: 6

Chickpeas

1 (15 oz) can or 2 cups cooked, drained chickpeas

Extra virgin olive oil

3 tbsp.

Tahini

3 tbsp.

Lemon, juiced + extra, to taste

1/2

Garlic

1 clove, chopped roughly

Kosher salt

1 tsp

Finely ground black pepper

½ tsp

Drain and rinse the chickpeas. If you have the time and patience, peel each chickpea to make your hummus smoother.
In a food processor, combine all the ingredients; pulse until smooth (up to 2 minutes). At times, stop to scrape the sides of the food processor bowl to let the large chunks clinging to the sides process too.
Taste your hummus to adjust salt and pepper. If it is too stiff, thin it out with a little more olive oil or lemon juice.
Spoon into a bowl and serve or refrigerate - hummus can keep for up to a week in an airtight container.

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