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Sun-Dried Tomato and Olive Hummus with Goat Cheese
- 1 cup dried chickpeas (2 1/2 cups cooked)
- 2/3 cup sun-dried tomatoes
- 3/4 cup Kalamata olives, pitted and chopped
- 1/2 cup tahini
- juice from 1 lemon
- 2 cloves garlic, chopped
- 1 jalapeo, chopped
- 1/2 cup soft goat cheese
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/3 cup fresh parsley
- 2 tablespoons olive oil
- sea salt to taste
Directions:View on Lisa's Kitchen
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