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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pack carrot and celery sticks along with this lemony hummus. Ingredients:
1 15-to 16-ounce can garbanzo beans (chickpeas), drained |
1 small garlic clove, pressed |
6 tablespoons extra-virgin olive oil, divided |
3 tablespoons fresh lemon juice |
1/2 teaspoon sugar |
1/4 teaspoon ground cumin |
Directions:
1. Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 week ahead. Keep chilled.
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