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is is a quick, easy and delicious lemon hummus.  If you have a food processor, the recipe takes less than 5 minutes. Serve it with challah, fresh veggies, pita bread or pita chips. 
Ingredients:
2 cans  (about 2 cups)  chickpeas or garbanzo beans, drained – reserve some of the liquid
1/4 cup olive oil 
1 teaspoon cumin
1 peeled garlic clove
2 Tablespoons fresh lemon juice 
Salt to taste

Directions:

Blend all the ingredients in the processor until the mixture reaches the consistency you like -creamy and smooth. If too thick, thin out with a little of the chickpea liquid. Adjust seasoning to taste. Refrigerate for up to 3 days. We like to serve this dip cool, but almost at room temperature. 
Recipes: Appetizers, Hummus, Dip, Chickpeas, Parve, Kosher, Cuisinart

 

Notes:

Recipes: Appetizers, Hummus, Dip, Parve, Kosher

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