Lemon Garlic Hummus

I heart hummus. I rarely meet a hummus I don't like. (Okay, I rarely meet a food I don't like, but still). It makes quite the perfect snack, a great sandwich spread, and is delicious to dunk stuff in.

All that aside, this hummus is BOMB. Knocks your socks off. Spectacular. You get it - it's good.

I love how fresh the lemon makes it taste and how super easy it is to whip together. 

You need garbanzo beans (chick peas), salt, lemons, garlic, tabasco, and tahini.
You may ask "What on earth is tahini" because I did the same thing. It is like a peanut butter made of sesame seeds. It makes the hummus perfect. We found this at Sunflower Market by our apartment, but Trader Joe's and other healthy or higher end groceries will likely have it by the peanut butter. 


I did a horrible job photographing this recipe. Please forgive me and trust that this is good.


Put the drained garbanzo beans (save that liquid!) into a food processor or blender. Tiny apartment kitchen = no room for a food processor, so I use a blender! I think it works just as well.

Juice those lemons. Make sure there's no seeds.

Throw it all in a blender. Add a few tablespoons of the reserved chickpea liquid to help make it smooooth.

Blend into the night. Or until the top stops moving and you realize that the blender means you have to stop and stir it. Make sure you stir it so you don't have whole chickpeas in your hummus. And make sure you turn the blender off before you stir. Please. Just trust me on this one.

When it's all done, place in a container and store in the fridge. 

When you're ready to eat, make it pretty. Or just scarf it straight from the container. I won't judge.

Lemon Garlic Hummus

2 cans of chickpeas (garbanzo beans)

3 1/2 - 4 lemons

1/3 c. Tahini

4 cloves minced garlic

9 dashes tabasco sauce

Dash of Salt

Drain the chickpeas in a bowl and reserve the liquid. Place the chickpeas in either a blender or food processor. 

Squeeze all of the juice out of your lemons into a bowl. Be sure to remove any seeds. Add the juice to the blender.

Add the tahini, garlic, tabasco sauce, and salt. Also add about 2 tablespoons of the chickpea liquid. Blend into oblivion or until the peas stop moving. Use a spatula to mix the hummus. Place the lid back on and keep blending. Add more lemon juice or chickpea liquid if too thick. Blend until smooth.

Enjoy with pita bread, peppers, carrots, or anything else you can get your hands on.