1 can chickpeas (drained, liquid reserved) or Rancho Gordo Garbanzo Beans (cooked)
3 Tbs Olive Oil
1 Tablespoon lemon juice
1 Teaspoon minced garlic (1-2 cloves)
Salt & pepper
Canaan Wild Caper and Olive Tapenade, optional for serving
In a food processor, add lemon juice and clove of garlic and pulse until finely chopped. Add chickpeas, salt, 1/4 cup of chickpea juice, Lemon Green Tahini Dressing and olive oil and puree until smooth. With the machine running, stream in additional chickpea juice until hummus is nice and smooth. Season with additional salt if desired. Spoon hummus into bowl for serving, drizzle with extra olive oil, and top with a generous scoop of Olive Tapenade. Serve with warm naan bread, crackers or crudités.
Special thanks to Jodi Romero for this recipe!