Hummus Dip - 24 Servings

24

2 (15oz.) cans garbanzo beans, drained ½ cup tahini 1 teaspoon grated lemon zest, minced 2 cloves garlic 1 lemon salt to taste ground black pepper to taste smoked paprika Veggies to serve with dip: 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 cucumber celery stalks carrot sticks green onions zucchini broccoli cauliflower grape tomatoes

1. Drain the chickpeas very well. 2. Add the tahini into your Cuisinart food processor. Add lemon zest and press the on button. 3. Stream the lemon juice in. Stop and taste. Add salt and pepper. Start again and stop and taste. 4. Put into a dip dish and sprinkle the paprika. 5. Cut the veggies into nice sticks. Place the dip in middle and the veggies around it.