- 2 cans chickpeas (keep liquid of 1 can)
- 3 fresh garlic cloves
- 2 heaped teaspoons cumin
- lemon juice (to taste – I used ¼ cup)
- 3 – 5 tablespoons of olive oil
- salt and pepper to taste
Blitz chickpeas, garlic, cumin in a blender until smooth. Add olive oil and lemon juice until smooth.
If it’s too thick, gradually add chickpea liquid until desired consistency is achieved.
Season to taste.
Refrigerate until needed. (You can add tahini paste to make it an authentic hummus).
Recipe and photo: Lesdee Gloak Bam