Hummus - Roasted Garlic
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- 4 cup(s) Canned Chickpeas Rinsed
- 1 bulb(s) Garlic Roasted
- 4 tablespoon(s) Lemon juice
- 2 tablespoon(s) Garlice Herb Seasoning (Salt Free)
- 1 tablespoon(s) Water
- 4 teaspoon(s) olive oil
- 1 teaspoon(s) cumin
- Drain canned chickpeas and rinse. If using dried chickpeas, prepare as usual.
- In a food processor or blender, puree all of the ingredients until blended, but still a little chunky.
- See our roasted garlic technique
- Serve with homemade pita chips, fresh vegetables, as a spread on a vegetable sandwich, or simply with tortilla chips
- Hummus keeps in an airtight container in the refrigerator for up to five days.
- Recipe variations (instead of roasted garlic):
- - Rosted Red Pepper
- - Sun Dried Tomatoes
- - Black Olive
This recipe is a personal recipe added by spiceupurlife and has not been tested or endorsed by MyRecipes.
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