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Katie's homemade hummus

Hummus is one of the easiest things to make, and even easier to make unique!
1 (15-ounce) can of chickpeas/garbanzo beans (rinsed and drained)
3/4 cup water
1/2 cup tahini
7 tablespoons lemon juice (fresh is best)
1 1/4 teaspoon salt (I prefer sea salt)
3 cloves garlic
3 tablespoons extra-virgin olive oil, plus more for serving
Freshly ground black pepper, to taste
2 tablespoons fresh flat-leaf parsley leaves, chopped

Combine chickpeas, tahini, 6 tablespoons lemon juice, salt and garlic in a food processor and puree. While the food processor is running slowly, add olive oil until mixed. Season with pepper (and more salt if necessary) to taste. Chill in the frig for 6 hours before serving.

When you’re ready to serve, remove the hummus from the refrigerator and stir in the remaining 1 tablespoon of lemon juice and chopped parsley. Drizzle with more olive oil and serve with flat breads, tortilla chips, celery, carrot sticks, cucumber slices or any of your fave dippers.

Also, try different add-ins for a unique take on hummus. One of my favorites is using cilantro instead of parsley. Or you could drizzle a bit of toasted sesame oil instead of olive oil for a different flavor. Adding different spices like chili powder, cayenne pepper, etc. add a zing to the dip, too. The options are endless. Use your imagination.


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