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Classic Hummus with Vegetables

Prepare day before or allow 2+ hours for flavors to blend.  For a bean-free hummus, click here.
  • 2 c. beans (garbanzo or white)
  • 1/3 - 1/2 c. sesame tahini
  • 4 garlic cloves, minced
  • 3 lemons, juiced (3 oz.)
  • 8 dashes hot sauce
  • 1 tsp. salt
optional add-ins: 
  • 1/4 c. olive oil
  • 1 - 3 Tab. fresh parsley, chopped
  • 1 tsp. cumin 
  • 1 dash cayenne powder
  • 1 - 3 Tab. Srirachi sauce

For Hummus: If using canned beans, rinse & drain beans first.  Process all ingredients in a food processor.  Add more salt to taste.  Cover and refrigerate for a couple hours to allow flavors to blend.

Serve with assorted cut vegetables for dipping:
  • Carrots, bell peppers, jicama, cucumbers, whole snap peas, cherry tomatoes
  • Lightly steamed asparagus, cauliflower, broccoli, etc.

Hummus is also wonderful over a green salad or in a roll-up with tomatoes (raw or sundried), roasted bell peppers, marinated artichoke hearts, kalamata olives and even thinly sliced chicken or turkey.  Yum!
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