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Easy Hummus
April 09, 2002

The recipe is easily scalable to much larger amounts. One thing I noticed is that in larger amounts, it started to get a bit too thick for the food processor to handle. My solution was to add a bit of crushed ice and water. It came out creamy and really good. Incidentally, I used dried garbanzos soaked overnight and boiled 3-4 hours instead of canned.

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