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Picante soy hummus

February 4, 2009

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Makes about 2 1/2 cups

2 cans (15 1/2 ounces each) chickpeas, drained
4 cloves garlic, finely chopped
2 tablespoons olive oil
Grated rind of 1 lemon
1 1/2 tablespoons lemon juice
1 tablespoon juice from canned jalapeno peppers
1 tablespoon soy sauce
1/2 tablespoon kosher salt
1/4 cup tahini
1. In a food processor, combine the chickpeas, garlic, olive oil, lemon rind and juice, jalapeno pepper juice, soy sauce, salt, and tahini. Work in on-off motions until smooth.

2. Taste for seasoning and add more jalapeno juice, soy sauce, or salt, if you like. Adapted from Alex Speltz, Deepa Rao, and Liz Washburn

Notes: