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Valerie Bertinelli's Hummus
Valerie Bertinelli's Hummus
Valerie Bertinelli
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I'm a huge fan of hummus, but when I'm craving this creamy dip, I just don't have the patience to wait for chickpeas to soak overnight. For a quicker version, I use canned garbanzos. Just toss them in a blender with a few flavorings to get to snacking fast!

Ingredients

    • 1 (15.5-ounce) can low-sodium garbanzos drained, reserving 2 tablespoons of liquid
    • 2 tablespoons tahini
    • 2 tablespoons fresh squeezed lemon juice
    • 2 tablespoons extra light olive oil
    • Salt and freshly ground black pepper, to taste

Preparation

Put all ingredients into a blender and blend until smooth.

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Valerie Bertinelli demonstrates how to make 4-ingredient hummus

Play Video - 6:13