A recipe this simple means there are no excuses not to try it out! Post a picture and tag us @brassrootsfood so we can see what you create! 

Servings: 8

Does it keep? 1 week in fridge

Ingredients 

• 30oz canned chickpeas, drained (reserve some chickpea liquid for blending!) 

• 1/4-1/3 cup chickpea liquid*

• 1/4 cup olive oil

• 2 lemons, juiced (more to taste)

• 2 garlic cloves**

• 1 tsp cumin

• 1/2 tsp salt

• Garnish ideas: Olive oil, paprika, cumin, rosemary

Instructions 

1. Pour all ingredients into a high powered blender, secure the lid, blend on high for 30 seconds.

2. Eat room temperature or place in the fridge for ~30 for a chilled hummus!

Notes:

-Blend for longer than 30 seconds if you want a creamier hummus

*Add more chickpea liquid for a softer hummus (perfect for salad dressing!)

**Use roasted garlic for even more flavor! Simply preheat your oven to 400F, peel and discard the outer layers of the whole garlic bulb, cut 1/4 inch off the top of the clove and place garlic clove in a muffin tin to keep it stable (life hack!). Drizzle a couple teaspoons of olive oil over the garlic and rub it into the exposed top. Cover with aluminum foil and bake for 30-40 minutes until the cloves are lightly browned and feel soft when pressed.