Until I opened the can. It smelled so nutty and delicious. It was creamy and thick, a funny little container that I’m not quite sure what to do with the rest of it now.
When I made the Italian White Bean Dip my lil’ food processor was giving me a hard time. So I decided to try it in the blender.
That was a flop too- the thing is a dinosaur. So, I scraped that out and into the food processor it went. I don’t know if the chickpeas were softer than the cannelini bean or if the water helped, but everything came together just fine in the end.
2 cloves of garlic, roughly chopped
¼ cup lemon juice
¼ cup water
1 can chickpeas (garbanzo beans) 15 oz.
½ cup tahini
1 teaspoon sea salt
Tip: Prepare extra quantities of this hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.