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Hummus Recipe


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Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian

15 oz. can chickpeas, drained and rinsed
3 to 4 tbsp tohini (sesame butter)
2 cloves garlic, peeled
Juice of one lemon
Salt and pepper to taste
1 scallion, finely chopped (or 1 tsp onion powder) (optional)
1 tbs chopped fresh parsley (optional)
Dash of olive oil (optional)

Blend all ingredients in a food processor or blender. Or mash everything in a bowl with a sturdy potato masher (if you use this method, finely chop or press the garlic first). Use as a sandwich spread or dip. Leftovers keep for about a week in the refrigerator.

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