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  By Kris Giovanini  

October 26, 2015

Serve this hummus with raw vegetables or pita bread or chips. It also makes a great spread for sandwiches and wraps.


2 cans garbanzo beans (about 15 oz. each) drained, reserving some of the liquid

1/2 cup fresh lemon juice

2 T tahini

2 cloves garlic, smashed

2 T extra virgin olive oil

2 T bean liquid

1/2 tsp. salt

chopped fresh parsley (optional, for garnish)


Combine all of the ingredients EXCEPT the paprika and parsley in a food processor and blend until very smooth. If you want a thinner hummus, add additional bean liquid, a tablespoon at a time, to desired consistency.

Serve with a drizzle of extra virgin olive oil on top and a chopped parsley. If desired also add a sprinkling of paprika.

For variation, add 1 cup of any of the following after blending (pulse several times to desired consistency)
Artichoke hearts
Black olives
Fresh herbs
Roasted peppers



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