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Homemade Hummus

Ready In: 10 Minutes

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Serves 4

Drain the can of beans, reserving the liquid. Put the beans and half of the liquid in the food processor. Add the tahini, lemon juice, garlic and salt. Process for 3 to 5 minutes, or until you get a smooth consistency.
Stream the olive oil into the processor, just until it’s blended in. The heat from the processor can make the olive oil taste bitter, so you want to have the oil in there for as little time as needed to get the job done.
Note: Stored in a covered bowl, this hummus will keep for up to two days in the refrigerator.
The Busy Mom’s Tip: Tahini is ground sesame seed paste. I usually find it in the grocery aisle with “ethnic” foods – think Mediterranean, not Mexican – or with the canned foods. Occasionally, I find it in the refrigerator section near the guacamole.