Sean’s Hummus

Got this one from my son with another recipe. I never have been a big hummus guy but this one works. I thought it should stand alone so I created this one.






4 14-ounce cans of chickpeas, rinsed and drained
1/2 cup olive oil
1/2 cup water
4 cloves garlic
3 tsp kosher salt or substitute
~ 2 Lemons, zest, and juice (more or less to taste)


    1. Peel the skin off all your chickpeas. This is what makes it so smooth.
    2. Place chickpeas in a blender or food processor with the olive oil, garlic, salt, and lemon.
    3. Blend until very, very smooth. Place in an airtight container in the fridge until used. Homemade hummus can last up to 7 days in a sealed container in the fridge. It can also be frozen but that may change the texture.