Yield: 6 servings
Ingredients:
• 2 cups of cooked chickpeas ideally previously soaked and/or sprouted or 2
cups canned chickpeas (drained and rinsed)
• 4 garlic cloves, crushed
• 3 tbsp sesame oil
• Juice of 3 lemons
• 1 tsp curry
• ½ tsp ground cumin
• 1 red pepper, chopped
• ¼ cup sesame seeds
Directions:
Place all ingredients into a food processor and blend until smooth. To thin hummus,
just add more sesame oil and lemon juice.
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