- 1 clove garlic
- 1 (16 ounce) can garbanzo beans – also known as Chickpeas, drained (reserve liquid)
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons tahini (I can NEVER find tahini in my grocery store, so I use peanut butter)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
I used a garlic press to crush the garlic and then I add everything all at once to the bowl of my food processor. If the hummus is too thick, use a little of the reserved juice, but I usually don’t need to. You can also replace the chickpeas with black beans. From time to time, I have added an avocado, roasted red peppers, spinach, or artichokes.