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