Hummus Bi Tahini

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1 (15 ounce) can chickpeas, drained

5 tablespoons chicken broth

3⁄4 cup tahini

1⁄2-3⁄4 cup lemon juice


2 tablespoons minced garlic

2 tablespoons chopped flat leaf parsley

1 1⁄2 tablespoons olive oil


Put chickpeas in food processor and add broth, tahini and lemon juice to taste. Blend until smooth. Add salt if needed. Add garlic and pulse to mix.

Spoon hummus into wide, shallow serving dish. Sprinkle with parsley and drizzle with olive oil. Serve with pita chips.

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