Using canned garbanzo beans cuts hummus prep time down from hours to minutes.
I find the flavor of dried beans superior, but when you want to make it before the baby wakes up from her nap and you didn’t think about cooking the beans yesterday, or if you live in the middle of nowhere and buying dried garbanzos would mean driving 32 miles— then canned will do.
- 2 (15-ounce) cans garbanzo beans, drained and rinsed
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup tahini
- 2 medium cloves garlic
- 1 teaspoon salt
- 5 tablespoons olive oil
- 2 tablespoons water (optional)
- Place beans, lemon juice, tahini, garlic, and salt in a food processor fitted with the blade attachment. With the motor running slowly pour in olive oil until evenly incorporated and a smooth paste has formed. If the mixture is too thick add a tablespoon or two of water and process again.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 280mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 3g