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1 can (16 ounces) chickpeas (garbanzo beans), drained, with liquid reserved 1/2 cup of tahini (sesame paste) 2 cloves garlic 2 teaspoons lemon juice 1 teaspoon cumin 1 teaspoon red pepper flakes 1/4 cup olive oil Paprika Pine nuts |
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After draining chickpeas, set liquid aside. In food processor or blender, add chickpeas, tahini and garlic, with
approximately 1/4 of the reserved liquid. Puree. Add lemon juice, cumin and red pepper, along with a tablespoon of olive oil. Puree again. Consistency should be smooth, not too grainy and not too thin. If necessary, add the additional liquid by tablespoons, pureeing again after each addition, until desired consistency is reached. In a small saucepan or sauté pan, place 2 tablespoons of olive oil and the pine nuts. Sauté over low-medium heat until slightly toasted. Do not overcook. For presentation, plus the hummus on a platter or in a bowl. Drizzle with remaining olive oil, sprinkle toasted pine nuts and sprinkle with paprika for additional color. |
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