Hummus
Ingredients
- 2 cans chickpeas Save the brine of 1 can.
- 3 tbsp tahini
- 1 ½ tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic
- ½ pomegranate
- salt
Instructions
- Drain the chickpeas and set aside the brine from one can. Add the chickpeas, tahini, garlic, lemon juice, 4 tbsp of chickpea brine and 1 tbsp of olive oil to a food processor bowl or a simple bowl if you are using a hand blender.
- Blend the mixture until it becomes smooth. If you feel that the hummus is too dry or too thick, add more chickpea brine and blend the mixture again.
- Transfer the hummus to a serving bowl and drizzle 1 tbsp of olive oil on top. Take the pomegranate seeds and springle them on top of the hummus. Serve with crackers, carrots, celery or other vegetables.
Notes
- You can safely store hummus in an airtight container in the fridge for up to one week.