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Ingredients
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1 small garlic clove, pressed
6 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon ground cumin
Directions
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Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor.
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Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes.
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Season with salt and pepper.
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Transfer to bowl. Cover; chill at least 1 hour.
DO AHEAD Can be made 1 week ahead. Keep chilled.
Recipe by Maria Helm Sinskey
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