A straightforward hummus that may be augmented with roasted red peppers or olives. Serve with crackers, flat breads or on a pita with sprouts for a great light lunch.
- 2 (15.5 ounce) cans garbanzo beans, drained
- 4 tablespoons lemon juice
- 6 cloves garlic, peeled and crushed
- 3 tablespoons tahini
- ¼ teaspoon crushed red pepper
Place garbanzo beans in a food processor and blend into a spreadable paste. Mix in lemon juice, garlic, tahini and crushed red pepper. Blend until smooth, using more lemon juice if consistency is too thick.
Prep time: 20 mins / Cooking time: – / Total time: 20 mins
Serving: 40 / Yield: 5 cups