This hummus recipe breaks from tradition and uses canned chickpeas, great for when you’re short on time. Use it as a nutrient-rich dip, spread, and topping for sandwiches, wraps, salads, and more.
1 15-ounce can chickpeas, drained and rinsed
2 small cloves garlic
2 tablespoons lemon juice (juice from about 1/2 lemon)
2 tablespoons tahini or unsalted peanut butter
1 teaspoon extra virgin olive oil, plus more for drizzling
Salt and pepper to taste
Combine the beans, garlic, lemon juice, tahini, and oil in a blender or food processor. Process until smooth, adding a bit of water as needed for a spreading or dipping consistency. Season to taste with salt and pepper.
Oldways recipe and photo. This recipe is from our book, The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan.
High resolution photo and reprinting permission available upon request. Please contact the Oldways PR & Media Manager at [email protected].
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