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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Betty Joe Fulcher
  • 2 (15.5 oz.) cans chickpeas
  • 1â�„3 cup lemon juice
  • 2 TBS olive oil
  • 1â�„4 cup tahini, well stirred
  • 2 cloves garlic, chopped
  • 1â�„8 tsp. cayenne pepper
  • 11â�„4 tsp. coarse salt
Reserving 1/4 cup liquid, rinse and drain the chickpeas. Place chickpeas and reserved liquid in a food processor. Add the lemon juice, olive oil, tahini, garlic, pepper and salt; process until smooth. Serve with vegetables, pita bread and crackers.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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