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Tomato Basil Hummus

Kraft Memeber Recipe
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Makes: 3-4 cups Total Time: 1 hr 10 min
Category: Appetizers Sub Category: Cold Dips

what you need
  • 2 cans chickpeas (garbanzo beans), drained and rinsed (I used Bush's)
  • 1 cup peeled tomatoes (canned is fine)
  • 1 tablespoon tahini (sesame) paste
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 clove garlic, crushed
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons basil, fresh chopped (about 15 leaves)
make it
In a food processor, blend the chickpeas. Add the rest of the ingredients and blend until it forms a creamy, paste-like consistency.

Pour mixture into a large serving bowl.

Cover and refrigerate for one hour.
Notes
You can adjust the cumin depending on how strong you like it. I use less for my family's taste. Even people who do not like hummus like this recipe.
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