- 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
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!
Put all ingredients into a blender and blend until smooth.