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1 15 oz. can chick peas, drained (reserve liquid)
3 T. tahina
3 T. lemon juice
2 cloves garlic, crushed
1/2 t. ground cumin
pinch of salt
fresh parsley sprigs
2 T. extra virgin olive oil
1/2 t. paprika
- Process first six ingredients until smooth. (For a creamier
consistency, add a little olive oil or some of the reserved liquid from the chick peas.)
- Drizzle olive oil and sprinkle paprika over the top of the
hummus
- Garnish edges with parsley
- Serve at room temperature with warm pita triangles
Note: Can also be garnished with pine nuts, sautéed ground beef or lamb
Some prefer their hummus to be a little spicy, if so, add a little cayenne pepper
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