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1/4cuptahinisesame seed paste - be sure to stir well
olive oil
paprika
pine nuts
Kalamata olives
pita bread
celery
Instructions
Drain the beans and save the bean liquid.
In a food processor with metal blade, puree the beans along with reserved bean liquid (1/3 cup) with all ingredients up to the olive oil.
Taste for seasoning and refrigerate.
We recommend putting the hummus in two bowls. In one, mix in four chopped Kalamata olives and sprinkle a few on top. In the other bowl, toast a tablespoon of pine nuts, add a few to the hummus, and sprinkle the rest on top with a drizzle of olive oil and paprika.
Toast pita bread in 350° oven for about ten minutes, then cut into triangles. Serve hummus with toasted pita triangles and celery at room temperature.
Hummus can be stored in the refrigerator for up to one week.
Notes
Other suggestions for additions to the hummus are sun-dried tomatoes, lemon & dill, or anything your heart desires.