Instructions: Place all ingredients in blender or food processor and process until smooth. Refrigerate for a few hours before serving to allow flavors to blend.

Note: I used dried garbanzos, soaked over night and cooked in the pressure cooker at 15lbs. for 12 minutes and released the pressure naturally. I cooked the entire 16oz package and then froze the remainder in 2- 1 quart freezer bags for more hummus later.

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