Hummus (Chickpea Dip)

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  • 20 ounces cooked or canned chickpeas, drained
  • 1 tablespoon peanut butter OR 1/3 cup tahini (sesame butter)
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2?3 cloves garlic
  • 1/2 teaspoon cumin (optional)
  • 1?2 tablespoons oil
  • Directions

    Place first 6 ingredients in a blender. Blend until mixture is a smooth paste. While mixture is blending, slowly add oil. Chill. Pour into bowl. Serve with vegetables. Serves 12 (1/4-cup servings)
    Univ. of Maine Cooperative Extension

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