Hummus

from CCNM’S Simply Healthy Cookbook, 2002

2 garlic cloves

2 handfuls fresh parsley

3 scallions (green onions), cut into 1 inch pieces

1 ½ cups chickpeas (may substitute 1 can drained and rinsed)

4 Tbsp. tahini (sesame seed puree)

3 – 4 Tbsp. lemon juice, according to taste

½ tsp. salt

½ tsp. cumin (optional)

Cayenne pepper to taste (optional)

In a blender or food processor, blend the garlic, parsley and scallions until finely chopped. Add the rest of the ingredients and blend until smooth. Water may be added if the mixture is too dry. Serve with crackers or raw veggie sticks or use as a sandwich spread.

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