Place all the ingredients except for the olive oil in a food processor and process until smooth, about one minute. With the processor running, pour the olive oil in slowly and continue to process until combined. And presto—you’re done!
Scrape the hummus into a container and keep refrigerated for up to two weeks.
Directions
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Notes:
You can also divide into small containers and freeze, then pull out of the freezer as needed. Freezing will change the texture slightly, but most people won’t notice—so don’t tell!
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