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We have to share a favorite of ours from our Old World cookbook. It's so easy! And now this favorite of yesteryear is lighter in every way except taste. You'll see...
What You'll Need
- 1/4 cup sun-dried tomatoes in oil
- 2 (15 to 19 ounce each) cans garbanzo beans (chick peas), drained and 1/3 cup of the liquid reserved
- 3 garlic cloves, minced
- 1/4 cup fresh lemon juice (juice of 2 to 3 lemons)
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1 teaspoon ground cumin
What to Do
- Combine all ingredients in a food processor that has been fitted with its steel cutting blade. Process until mixture is smooth and creamy and no lumps remain, scraping down sides of bowl as needed. Serve immediately or cover and chill until ready to use.
Serve with pita bread triangles. And if your pitas are a bit dry, try brushing them with a bit of olive oil and heating them in a warm oven for 5 minutes just before serving.
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