Hummus | Lorna Vanderhaeghe

Ingredients

• 2 cups cooked chickpeas (garbanzo beans)
• 4 garlic cloves, minced
• 2 tbsp (45 mL) tahini (optional)
• 3 tbsp (45 mL) extra virgin olive or flaxseed oil
• ⅓ cup (80 mL) freshly squeezed lemon juice
• ⅓ cup (80 mL) reserved liquid from chickpeas
• 1 tsp (5 mL) cumin salt to taste