My version of a Mediterranean favorite. I've made roasted red pepper, habanero-cilantro and sweet potato, but nothing beats the original.
Servings: 6
Prep time: 10-15 mins
Need:
16oz can of garbanzo beans (keep the bean water)
4-6 garlic cloves (depending on how garlicky you like it)
.25-.5 cup EVOO
salt n peppa to taste
Assembly:
- Using a food processor, combine beans, garlic, EVOO & salt n peppa and pulse until well mixed
- Slowly add the bean water and pulse until a smooth creamy consistency
- If you can wait, stick in the 'fridge for 15 minutes before consuming
Notes:
This goes great with some warm naan or pita chips.
