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SLICED VEGGIES & HUMMUS

PAIR WITH MARK WEST CALIFORNIA PINOT NOIR

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PREP TIME
10 MINUTES


SERVES
8


DIFFICULTY
EASY

INGREDIENTS


1 can chickpeas, liquid reserved
¼ cup tahini
3 Tbsp lemon juice
2 cloves garlic, chopped
2 Tbsp extra virgin olive oil
1 tsp salt
Dash paprika

DIRECTIONS


1 Drain chickpeas and reserve ¼ cup of liquid from can.

2 Place chickpeas, tahini, lemon juice, ¼ cup reserved liquid, garlic, olive oil, and salt into a food processor and blend until smooth.

3 Add more reserved liquid as needed until desired consistency is reached.

4 Slice your favorite veggies into sticks, like cucumber, bell peppers, and celery.

5 Place hummus in serving bowl and sprinkle with paprika.

6 Serve with pita bread and your favorite vegetables.

7 Enjoy with a glass of Mark West California Pinot Noir.


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