Green Garbanzo Hummus with Sweet Mini-Pepper Dippers

Ingredients

• 1/4 cup fresh-squeezed lemon juice
• 6 T olive oil + more for serving
• 4-6 T tahini
• 2 T finely minced garlic
• 2 T water + 1-2 T more if needed
• 3/4 tsp. sea salt
• 2 cups green garbanzo beans, thawed if frozen

Directions

1. Add the lemon juice, olive oil, 4 T tahini, garlic, 2 T water, and sea salt to a food processor set up with the steel blade.
2. Spoon the green garbanzo beans over the ingredients already in the bowl, then blend for about 1 minute, stopping when the texture is as silky or as chunky as you prefer.
3. Taste the hummus and adjust it with extra lemon juice, tahini, or salt if you think it needs it. If you want the tahini bumped up, add 2 T more tahini, bringing the total to 6 T. If the mixture feels too stiff, loosen it with 1-2 T more water. After any additions, pulse a few times to bring everything together.
4. Serve it chilled or at room temperature, finished with a small drizzle of olive oil. Pair the Green Garbanzo Hummus with sweet mini-pepper dippers, celery, carrot sticks, pita bread, or whole grain crackers.
5. Store the hummus in the fridge, where it will keep for at least a week.