| INGREDIENTS | |
|---|---|
| 1 16-ounce can garbanzo beans (chickpeas), skins removed* | |
| 1/2 cup liquid from garbanzo beans | |
| 1/2 cup water | |
| 1/4 cup sesame tahini (sesame seed paste) | |
| 3 tablespoons canola oil | |
| 2 1/4 teaspoons lemon juice | |
| 1 teaspoon minced garlic | |
| 3/4 tsp granulated sugar | |
| 1/2 teaspoon salt | |
| 3/8 teaspoon citric acid (sour salt) | |
| 1/4 teaspoon white pepper | |
| Pinch of ground cayenne pepper | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - Drain the garbanzo beans, reserving 1/2 cup of the liquid. | |
| - In a small saucepan, add the garbanzo beans, 1/2 cup of the bean liquid, and 1/2 cup of water. Bring to boil over medium/high heat, then reduce heat and simmer for 5 minutes. Remove from heat, cover the pan and let sit for 10 minutes. | |
| - Put the heated garbanzo beans with liquid and the rest of the ingredients into a food processor. Process for about 3 minutes on high speed until smooth. | |
| - Store in refrigerator until well chilled. | |
| Removing the skin maked the hummus extra creamy. |
