Hummus

Katie Porter, Cambridge, MA

2 cups chickpeas (1 can, drained)
1/2 lemon squeezed (or 4 tbsp. juice)
1 tbsp. Tahini
1 tbsp. Soy sauce
1/3 tsp. pepper
3/8 cup olive oil
2 tsp. rosemary
1 large clove garlic

Combine in blender or food processor. Serve with pita bread.

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