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Crudites with lemony hummus

October 1, 2008

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Serves 8 You can make the hummus up to two days ahead; pack it into a container and refrigerate. A little Spanish paprika or chipotle powder adds a nice warmth to the hummus. Cut the vegetables the same day you're serving them; cover with damp paper towels and refrigerate. (Full article: 209 words)

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