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It got me wondering how many of those tubs of hummus were store bought. Probably most. I buy hummus too I have two growing teenage boys, and hummus is a filling, nutritious snack. But when I make it from scratch, its so much better that I always wonder why I dont always whip up my own. (Maybe its because the homemade kind is so good that its eaten right away, leaving my refrigerator devoid of the stuff.) Making your own, particularly if you use canned chickpeas, takes almost no time or effort. So in honor of International Hummus Day, why not try it yourself? Lizas Homemade Hummus Double or triple as desired. Itll go fast. 1 15.5-ounce can chickpeas, rinsed and drained 2 heaping tablespoons tahini 1 garlic clove (or to taste), mashed or pressed 1 tablespoon fresh lemon juice 2 tablespoons extra-virgin olive oil cup water teaspoon salt or to taste Optional garnishes: ground sumac, paprika, whole chickpeas, olive oil Combine all the ingredients in a food processor and process for a minute, stopping to scrape down the sides as necessary. Taste for seasoning and texture.
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