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Roasted Red Pepper Hummus
- 2 cups cooked chickpeas, peeled
- 1/3 c. tahini
- 1 handful fresh parsley
- 1-12 oz. jar roasted red peppers, drained (or 2-3 fresh peppers, roasted, peeled and deseeded)
- 1 tbsp. cumin
- 3 tbsp. lemon juice
- 3-4 tsp. minced garlic, jarred (1-3 cloves, if fresh)
- Salt and pepper, to taste
- 1/4-1/2 c. olive oil
Directions:View on Back to Her Roots
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