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Hummus
(Garbanzo Bean Dip)
Ingredients
2
cups chickpeas, cooked or canned
1/2
cup fresh lemon juice
1/4
cup tahini
1
cloves garlic,
salt
2
tablespoon olive oil
Drain
and rinse the chickpeas. Place in a blender with the lemon juice, tahini, a little bit of salt
and minced garlic. Blend well, and add the chickpeas juice (some
people add water but I prefer to used the juice from the chickpeas can)
as needed to form a smooth paste.
Spread
the hummus onto a plate, swirling top with the back of a spoon.
Drizzle olive oil and when season allows add pomegranades over top and parsley
for decoration. Serve with pita/arabic bread.
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