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34
APPETIZERS
HUMMUS
Serve this brightly fl avored dip with warm pita for a satisfying snack.
Makes about 3 cups
1. Insert the chopping blade into the work bowl of the
food processor. With the unit running on High, drop
the garlic through the feed tube and process to fi nely
chop, about 10 seconds. Add remaining ingredients
and process on Low until smooth, about 3 minutes,
stopping to scrape down the sides of the bowl as
needed.
2. For serving, transfer hummus to a shallow bowl. Make
a slight indentation in the center of the dip and fi ll
with the remaining tablespoon of oil. Sprinkle the
paprika and za’atar, if using, over the oil.
Nutritional information per serving (2 tablespoons):
Calories 79 (44% from fat) • carb. 2g • pro. 2g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 207mg • calc. 23mg • fi ber 2g
1 GARLIC CLOVE
1 TEASPOON KOSHER SALT
2 CANS (15.5 OUNCES EACH)
CHICKPEAS, RINSED AND DRAINED
¼ CUP TAHINI
2 TABLESPOONS FRESH LEMON JUICE
¼ CUP PLUS TWO TABLESPOONS
WATER
½ TEASPOON GROUND CUMIN
¼ CUP EXTRA VIRGIN OLIVE OIL, PLUS
1 TABLESPOON FOR SERVING
1
⁄8
TEASPOON PAPRIKA (OPTIONAL)
PINCH ZA’ATAR (OPTIONAL)
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