INGREDIENTS:Lemon Oregano Vinaigrette: 2 lbs. Dijon mustard 2 gallons soybean oil 3 quarts water 2 lbs., 8 oz. honey 15 oz. concentrated lemon juice 4 oz. minced garlic 3/4 cup dried oregano leaves ½ cup dried basil leaves ½ cup dried tarragon leaves as needed, salt and black pepperHummus: 1 ½-2 cups lemon juice ¼ cup tahini 1 ½ lbs., 8 oz. canned chickpeas (garbanzo beans), drained and rinsed 3/4 cup olive oil 1 oz. minced garlic 1 Tbsp. salt 1 ½ tsp. ground cumin 3/4 tsp. black ...
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