1/3 cup lemon juice
1/3 cup lemon juice
1 (15 ounce) can garbanzo beans, drained
1/2 onion, chopped
1 medium head cabbage, shredded
2 medium carrots, chopped
1 (16 ounce) can garbanzo beans, mixed
1 (16 ounce) can garbanzo beans, drained
1 cup chopped black olives
1 teaspoon dried rosemary
1 tablespoon ground black pepper
1 teaspoon crushed red pepper flakes
2 ounces chive, crushed
In a blender, combine lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice
Preheat oven to 350 degrees F (175 degrees C). Spray a large baking sheet with nonstick spray and line with parchment paper.
In a large bowl, mix as many of the vegetables as you like. Gently toss in the garlic hummus. Mix in the olive oil, red wine, and chicken soup. Place in 4 separate bowls and serve with 2 tablespoons of the hummus.
Place remaining hummus on separate baking sheet. Sprinkle the parsley over the hummus and spoon mixture over the parsley while still in the pan. Sprinkle a teaspoon of crushed red pepper flakes over the hummus. Spread the remaining garlic mixture over the parsley and drizzle with the remaining hummus.
Bake in preheated oven for 1 hour and 10 minutes. Turn on top burner, and let cool completely. Sprinkle top with crushed red pepper flakes and serve hot.
⭐ ⭐ ⭐