hummus

Photography and styling by <a href=http://huang-jenny.com/>Jenny Huang</a>

Store-bought hummus can be heavy on refined oils, which don’t add flavor, says Laura Rege, a New York City–based recipe developer. This version, which uses tahini and extra-virgin olive oil, is simple to make and delicious to eat. Makes 1¾ cups Prep Time: 5 minutes Click <a href=/articles/2018/11/hummus-for-breakfast>here</a> for more recipes in this series.

Creamy hummus

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