Serving Size: ~2 cups hummus
1 15oz can garbanzo beans (rinsed and drained)
2 Tbsp tahini (make sure the tahini is mixed well before dipping your tablespoon in!)
¼ squeezed fresh lemon juice
1 tsp granulated garlic powder
4 Tbsp water
4 Tbsp olive oil
1 tsp cumin
Pinch of Pink Himalayan sea salt + pepper to taste
Place all ingredients into food processor.
Pulse for 10x, then blend on medium-high for 1 minute or until creamy.
Transfer to bowl and let chill, covered for 1 hour before serving.