- 2 (15.5-ounce) cans garbanzo beans (chick peas), drained with 1/3 cup liquid reserved
- 3 garlic cloves, chopped
- 1/4 cup fresh lemon juice (2 to 3 lemons)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- Combine all ingredients in a food processor. Process until the mixture is smooth and creamy and no lumps remain, scraping down the sides of the bowl as needed.
- Serve immediately or cover and chill until ready to serve.
Makes 2 cups hummus dip.