Snack, Middle Eastern
Contributed by, BMC Teaching Kitchen
1 15 oz can Garbanzo beans or chickpeas, drained 1/4 cup Tahini OR peanut butter 1 lemon, juiced 2-3 tablespoons water 2 tablespoons olive oil 2 cloves garlic, peeled 1/2 tsp salt 1/2 tsp cumin, ground
In food processor, combine all ingredients and puree until smooth. If the hummus is too thick, add a little extra water a little at a time.
Serve with whole grain pita bread or assorted vegetables