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Hummus and Crudités


1 15- to 16-ounce can garbanzo beans (chickpeas), drained

1 small garlic clove, pressed

6 tablespoons extra-virgin olive oil, divided

3 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon ground cumin


1. Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor.

2. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes.

3. Season with salt and pepper.

4. Transfer to bowl. Cover; chill at least 1 hour.

DO AHEAD Can be made 1 week ahead. Keep chilled.

Recipe by Maria Helm Sinskey


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