Tahini Hummus


1 large can chickpeas, drained

¼ cup Tahini

2 tbs minced garlic

¼ cup olive oil

Juice from two lemons

1 tbs cumin

¼ tsp cayenne

¼ tsp pepper

½ cup water (more or less)

3 tbs parsley


Place everything but the water and parsley into a blender or a food processor.

Pulse until roughly chopped.

Add the water, a bit at a time and blend until smooth.

Place into dip bowl and garnish with the parsley.

Makes about 2 cups.


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