2
cans (or 4 cups home-cooked) garbanzo beans/chickpeas, rinsed
2-9
cloves garlic
½
cup olive oil
¼
cup lemon juice
2
tsp cumin
1
½ tsp salt
Puree together all ingredients
until smooth and creamy. Add 1-2 TBSP water as needed until hummus reaches the
desired consistency. Sprinkle with paprika before serving.
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