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1 cup dried chickpeas or 2 ½ cups canned chickpeas, drained, liquid reserved

1/3 cup tahini (sesame paste)

4 garlic cloves, coarsely chopped

1-2 tablespoon tamari

2 lemons, juiced (about 6 tablespoons)

2 tablespoons water or liquid from the chickpeas

olive oil

4 – 6 whole wheat pita



Soak chickpeas overnight, drain water.

Place chickpeas in a medium saucepan in about eight cups of water, bring to a boil, cover, and cook for about 40 minutes, or until tender.

Place cooked chickpeas in the bowl of a food processor, along with the rest of the ingredients, and process until smooth and creamy – add liquid until hummus has reach a desired consistency.

If you don’t have a food processor, place ingredients into a large stainless steel bowl and process with an immersion blender.

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