Serves: 4
Total Calories: 131
Drain the beans, retaining the liquid. Combine the beans, half the reserved bean liquid, the tahini, garlic, lemon juice, and salt in a food processor. Puree until smooth. If you want the hummus thinner, add more of the bean liquid. Transfer to a container, stir in the oil, and store in the refrigerator until needed, up to 2 weeks.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Hummus recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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