Hummus with Garlic and Lemon
1 can garbanzo beans
1/4 cup vegetable broth
2 cloves garlic
3/4 fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon finely minced fresh herb (such as parsley, basil, or thyme)
salt and pepper to taste
Heat the vegetable broth to medium in a medium-sized, shallow pan. Rinse the garbanzos in a colander and pour into the broth. Heat until broth has evaporated, about 5-8 minutes. Test the beans with a fork for tenderness about halfway through. Once the broth has evaporated they should mash easily. If they’re still hard, heat for a few extra minutes with a few additional tablespoons of broth.
Transfer the beans to a large bowl and mash with a fork until they are the consistency of a thick paste. Add the garlic and fresh herb and slowly add the lemon juice and olive oil. Season to taste. Stir until all ingredients are evenly distributed and the hummus has a coarse yet creamy texture.