15 ounce can chickpeas (garbanzo beans) rinsed
1 garlic clove
1/4 cup olive oil
2 Tablespoons lemon juice
2 Tablespoons tahini (optional)-I didn't use it
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 paprika (optional) I didn't use it
In food processor, puree chickpeas garlic oil, lemon juice, tahini and salt until creamy and smooth. Add 1-2 Tablespoons water to reach desired consistency. (I had to use only 1 Tablespoon. Transfer to serving bowl and sprinkle with paprika if using.
This was so amazing and quick! I have made hummus before and it has been good as well but this one has been the best by far and the most simple. This recipe is from the May 2010 issue of Real Simple.
I have been going through my old magazines and ripping out what I want and getting rid of the rest, that is why I have so many random magazine recipes that are fairly old.
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