Homemade Hummus

By cindyandmojo

Store hummus in an airtight container in the refrigerator for up to 1 week.

Ingredients

• 2 can(s) (15 1/2 ounces each) chickpeas
• 1/3 cup(s) fresh lemon juice
• 1/4 cup(s) tahini
• 2 clove(s) garlic, chopped
• 1/8 teaspoon(s) cayenne pepper
• 1.25 teaspoon(s) coarse salt

Details

Servings 3
Adapted from delish.com

Preparation

Step 1

Reserving 1/4 cup liquid, rinse and drain chickpeas. Place chickpeas and reserved liquid in a food processor. Add lemon juice, tahini, well stirred, garlic, cayenne pepper, and coarse salt. Process until smooth.

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