Recipe of the day!

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Lynn Boston

Ingredients (use vegan versions): 3 cans chickpeas, drained (or save a little juice and you don't have to use as much oil 1/2 cucumber 1 small tomato 1 1/2 lemon, juice and pulp a handful chopped parsley salt to taste fresh ground pepper to taste
1/4 cup olive oil (or add chickpea juice instead) you can add more oil if you like 3 cloves of garlic 1 tablespoon tahini Directions: Put all ingredients in a food processor and blend until smooth. Use as a dip for fresh cut veggies, tortilla chips, stone ground vegan crackers, toasted or fresh syrian vegan bread. My hummous has a fresh, flavorful taste. Try it and let me know what you think! Serves: 15 Preparation time: 15 minutes more Free recipe and All Free recipe

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