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INGREDIENTS:
2 16 Oz Cans of Reduced-Sodium Garbanzos
1 Tbsp of Olive Oil
1/2 Cup of Lemon Juice
3 Garlic Cloves
1/4 Tsp of Black Pepper
1/3 Tsp of Paprika
3 Tbsp of Tahini
3 Tbsp of Parsely
DIRECTIONS:
Add your garbanzos in a food processor and process it to puree. Put your garbanzos in a blender and mix in your olive oil, lemon juice, garlic, pepper, parika, parsley, and tahini. Throw this mixture in a blender, and blend it well until it’s creamy. Keep in mind you must put the hummus in the refrigerator, or serve it immediately after blending it.