115 oz cangarbanzo beans (chickpeas)drained and rinsed
2 to 4tbsp water
2tbspextra virgin olive oil
1tsproasted garlic powder
1/4tspsaltmore or less to taste
Add the garbanzo beans, 2 tablespoons of water, the olive, the juice from the 1/2 lemon, garlic powder, and a pinch of salt into your smoothie blender or food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and more salt to your taste.
Store covered in the refrigerator for up to 7 days.