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Dip- Hummus

Source of Recipe

From LA Baton-Rouge Advocate Best of 1998


List of Ingredients


2 (15-oz.) cans garbanzo beans with liquid
5 cloves garlic
1/3 cup tahini (sesame paste)*
1/4 cup lemon juice (fresh or bottled)
1/4 cup olive oil
1/3 cup parsley flakes
Salt and pepper to taste




Recipe

1. In food processor fitted with metal blade, empty garbanzo beans and garlic. Start processor and let run until beans and garlic are pulverized. With motor running, through feed tube add parsley flakes, lemon juice and olive oil. Stop motor after 5 to 10 seconds, and add salt and pepper to taste.

2. When mixed, pour into container with lid and place in refrigerator until chilled and firm, preferably overnight. Serve with pita bread wedges or crackers.

Makes 5 cups.

*May be purchased at specialty or Middle East food stores.

- Tommy John