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Recipe

Tuna Hummus Recipe


Tuna Hummus Recipe
Can be made up to 2 days ahead. Stores best refrigerated in an airtight container. Perfect served flat bread.

Saebrylla4

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Ingredients
  • 400g can chickpeas, drained and rinsed
  • 185g can tuna in springwater, darined, flaked
  • 1/4 cup squeezed lemon juice
  • 2 tablespoons tahini (sesame seed paste)
  • 2 cloves of garlic, crushed
  • 1/3 cup warm water

Directions
  1. 1. Place chickpeas, tuna, lemon juice, tahini and gralic in a bowl of a food processor and process until well combined
  2. 2. Add water and process untill a paste forms

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Comments


Interesting. Not unusual in Israel for chickpea hummus to be used in place of mayo. The combination of fish with mild chickpea and smoky tahini should be nice.


Sounds delicous thanks


I put hummus on about everything -- I can't get my head around the hummus and tuna though ! Guess I'll have to try it!


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