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Hummus recipe

As posted on Boston.com

  • 2 1/2 cups canned chickpeas, drained, with liquid reserved
  • Juice of 2 to 2 1/2 lemons, or to taste
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt, or to taste
  • 4 to 5 tablespoons tahini (sesame paste)

1. In a food processor, puree the chickpeas until they are smooth.
2. Add the juice from 2 of the lemons, garlic, salt, tahini, and a little of the reserved chickpea liquid. Work the mixture to a puree. Transfer the hummus to a bowl and taste for seasoning. Add more lemon juice and salt, if you like. Serve with pita.
Adapted from ''The New Book of Middle Eastern Food"












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“Hummus recipe”