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Our basic hummus recipe is super smooth and rich in tahini, just as we like it, and can be kept in the fridge for up to three days and used simply spread over a plate, drizzled with olive oil, and eaten with pita or bread
Ingredients
  • 1 ¼ cups dried chickpeas
  • 1 tsp baking soda
  • 6 ½ cups water
  • 1 cup plus 2 tbsp light tahini paste
  • 4 tbsp freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • 6 ½ tbsp ice-cold water
  • salt
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