Recipe for Middle-Eastern Hummus Platter 
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Yield:
6
Ingredients:
Amount Ingredient
2 med clove garlic, peeled
30 oz canned chickpeas, rinsed and drained
1/4 cup fresh lemon juice
1/4 cup tahini
1 tsp paprika
1/2 tsp salt
1 tbl olive oil
4 x pita breads, (5 to 6 inches)
6 cup bite-size vegetables for serving
(such as blanched broccoli and
cauliflower florets
carrot and celery sticks
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

Surround this dip with fresh veggies and homemade pita toasts for a quick and healthy meal.

MEAL PLAN: Serve this inviting dish with purchased tabbouleh salad and stuffed grape leaves for a Middle Eastern buffet.

Preheat oven to 375F. Meanwhile, in food processor, process garlic until minced. Add chickpeas, 1/2 cup water, lemon juice, tahini, paprika and salt.

Process until smooth, scraping down bowl as necessary. Transfer hummus to medium bowl.

Lightly brush oil over both sides of each pita. Cut each pita into 8 wedges and. place on baking sheet. Bake until golden and toasted, about 10 minutes.

Let cool for 10 minutes, then serve with hummus and cut-up vegetables.

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