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This is the classic, easy recipe. See the additional notes below for ideas on optional toppings.
Prep Time: 00:15
Cook Time: 00:00
3 tablespoons lemon juice
1/4 cup water
2 cloves garlic, pressed
1 - 14 .5 oz. can chickpeas, well rinsed and drained*
1/4 cup tahini**
1 tsp. salt
1 tablespoon olive oil
1 tsp. cumin, optional
1 tsp. smoked paprika, optional
1/4 cup chopped parsley, for garnish
1Process in your food processor until fairly smooth, adding more liquid as desired to get the desired thickness/creaminess, and scrape into a serving dish. You're done! Serve with pita chips and/or raw veggies.
*You can, if you want to, use some of the liquid from the beans for the 1/4 cup water, but I can't get over the feeling that the liquid from canned beans is icky. Your choice. **I guess everyone knows what this is--ground-up sesame seeds, sort of sesame-seed butter. It can now be found at the grocery store. It separates into an oil layer and a paste layer, and it's about ten times harder to stir up than natural peanut butter.
You can include toppings/add-ins as desired: chopped sun-dried tomatoes chopped kalamata olives toasted pine nuts
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