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)
- Peel the skin off all your chickpeas. This is what makes it so smooth.
- Place chickpeas in a blender or food processor with the olive oil, garlic, salt, and lemon.
- 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.