10 Minute Parsley Garlic Hummus

Pita triangles with hummus

One 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
Juice of one lemon (depending on taste)
1 – 1/2 tablespoons tahini
4 cloves garlic, crushed
1 teaspoon sea salt
2 tablespoons olive oil
A handful of chopped parsley, maybe fluffing up to a cup including fluffy tops

Preparation:  Drain chickpeas and set liquid aside for later. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. If this was a dip, you’d add more garbanzo bean water to make it dippy. To keep it firmer and more sandwichey, less garbanzo water

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