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Hummus Adapted from "Moosewood Cookbook" by Mollie Katzen
3 cups canned cooked chickpeas 1. Mash the chickpeas into a thick paste, using a blender or a food processor.
2. Mix in the garlic, salt, tamari, lemon juice, tahini, parsley, scallions, pepper and cayenne, transfer to a serving bowl, cover and chill in the refrigerator thoroughly. Adjust seasonings to taste and serve.
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