Recipe of the Week – Homemade Hummus



  • 2 (15.5 oz) tetra packs or cans of no-salt-added chickpeas (garbanzo beans), rinsed and drained.
  • 2 garlic cloves, peeled
  • ½ cup water
  • ¼ cup tahini (sesame seed paste)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper


  1. Place beans and garlic in a food processor or Vitamix and pulse a few times to chop the beans.
  2. Add the remaining ingredients and blend until smooth.
  3. Scrape down the sides as needed.
  4. Store in an air-tight container in the refrigerator for up to 5 days.

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