Sesame Free Hummus
Makes 8 servings
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup plain yoghurt
2 tablespoons fresh lemon juice
3 garlic cloves, crushed
2 teaspoons olive oil
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon fresh ground pepper
In a food processor or blender, puree all the ingredients until blended, but still a little chunky.
Hummus keeps well in an airtight container in the refrigerator for up to five days.
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