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Ingredients

maks 2 cups

  • 1 cup dried chickpeas or 1 can of cooked chickpeas
  • 3-5 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 3-4 tablespoons olive oil
  • 3 tablespoons peanut butter
  • 1/8 teaspoon chilli powder
  • 3cups water
Directions
  • Soak chickpeas in cold water for 6 hours. (how to soak beans)
  • Drain and rinse. Put in a medium saucepan with water and bring to a boil. Reduce heat, cover and cook until tender (about 1 and 1/2 hours).
  • Drain chickpeas, making sure to save the liquid. Place chickpeas and all other ingredients into a food processor or blender.
  • Blend until smooth. Add as much of the cooking liquid as you need to create the desired consistency.
  • Place in a covered container and chill in the refrigerator.
  • Serve with vegetables or crackers.
  • Enjoy
Tips

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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