My husband claims store-bought hummus is too gritty so he never liked it. But by adding extra liquids it makes it ‘smooth like butta.’ Now he’s a hummus fan! One can of chickpeas makes so much that what used to be an expensive ‘when-it’s-on-sale’ kind of treat is now a delicious snack I can have anytime!
Original recipe makes 20 servings
1 clove garlic
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (6 ounce) can black olives, drained and liquid reserved
1/4 cup olive oil, or as needed
- Place garlic in food processor and pulse until garlic is minced. Add garbanzo beans; puree until chickpeas have broken down into a paste. Pour in liquid from olives, 1 tablespoon at a time; puree until fully incorporated, about 2 to 3 tablespoons liquid in total.
- Keep food processor running and slowly drizzle olive oil into hummus until smooth and desired consistency is reached. Add olives to the hummus and pulse 3 to 7 times until olives are chopped and evenly distributed.
Calories: 51 kcal
Carbohydrates: 3.7 g
Cholesterol: 0 mg
Fat: 3.8 g
Fiber: 0.9 g
Protein: 0.8 g
Sodium: 116 mg