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Hummus


boilerhouse

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Pro tip for Hummus: after boiling your chickpeas, get the skins off....it's annoying but you'll be rewarded with a creamier, yummier end product.

 

While you're at it, also do babaghanoush....which is almost the same but uses the pulp of roasted eggplants made into a paste.

 

Both need Tahini.

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