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Valerie Bertinelli's Hummus

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Valerie Bertinelli's Hummus
Valerie Bertinelli
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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
  • Chef notes

    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!

    Preparation

    Put all ingredients into a blender and blend until smooth.