Ingredients
- 32 ounces garbanzo beans (2 cans, reserve liquid)
- 6 garlic cloves, cut into chick pea size pieces
- 2 lemons
- 1 1/2 teaspoons fresh ground black pepper, coarse grind
Recipe
- 1 juice the lemons.
- 2 place lemon juice and remaining ingredients in a food processor.
- 3 puree, using the reserved liquid to thin the hummus to desired consistency.
- 4 refrigerate overnight for best flavor.
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