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Vegan Greek/Middle Eastern Recipes
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from Judith Stacy - Tennessee, USA

  • 1 x 16-ounce can garbanzo beans (chick peas)
  • 3 cloves garlic, crushed
  • 3 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon cumin
  • 1 tablespoon parsley
Drain garbanzo beans, reserving 1/4 cup of liquid.

Place beans, the 1/4 cup reserved liquid, garlic, lemon juice, oil and cumin into a blender or food processor.

Blend until smooth.