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An easy-to-make, light and zesty hummus. A hit with my friends and family, this is great as an appet.


  • Salt: 1/2 teaspoon
  • Lemon: 1
  • Water: 2 tablespoon
  • Garlic Clove: 4 (peeled)
  • Olive Oil: 3 tablespoon
  • Garbanzo Beans: 1 can (rinsed and drained)
  • Tahini: 2 tablespoon
  • Ground Red Pepper: 1/8 teaspoon
  • Paprika: 1/2 teaspoon
  • Fresh Cilantro: 2 tablespoon (chopped)
  • Pita Bread Wedges: as required
  • Olives: as required


Step 1

In 1-quart saucepan, heat 2 cups water to boiling over high heat.

Step 2

Add garlic and cook 3 minutes to blanch; drain. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice.

Step 3

In food processor with knife blade attached, combine beans, tahini, garlic, lemon peel and juice, oil, water, salt, and ground red pepper.

Step 4

Puree until smooth. Transfer to platter; cover and refrigerate up to 4 hours.

Step 5

To serve, sprinkle with paprika and cilantro, if using.

Step 6

Serve with pita bread wedges and olives.

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