Homemade Hummus
By cindyandmojo
Store hummus in an airtight container in the refrigerator for up to 1 week.
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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
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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