- 2 (15 ounce) cans garbanzo beans, drained
- 1 (15 ounce) can garbanzo beans, drained with liquid reserved
- 6 cloves garlic, minced
- 2 lemons, zested and juiced
- 1 tablespoon ground cumin
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 3/4 cup olive oil
- 1 teaspoon sesame oil
- Pour all garbanzo beans into the bowl of a food processor; pulse several times to slightly break some of the beans. Add garlic, lemon zest, lemon juice, cumin, basil, salt, cayenne pepper, and ground black pepper; blend until the beans are beginning to look like large crumbs, about 1 minute.
- With the food processor running, gradually stream reserved liquid from garbanzo beans, olive oil, and sesame oil into the beans mixture; continue to blend until all liquids are integrated with the garbanzo bean mixture into a smooth hummus.
04/13/2018
recipepes.com
Garlicky Lemony Hummus, recipe
PT15M
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5
455 calories
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