Hummus

By dette

Be sure to stir the tahini thoroughly before measuring it.
Can substitute peanut butter for the tahini.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 5 Tbsp. water
• 1/4 c. tahini
• 3 Tbsp fresh lemon juice
• 1 1/2 Tbsp EVOO
• 1/2 small garlic clove, minced
• Salt
• 1/8 Tsp ground cumin
• Pinch cayenne peppewr
• 1 Tbsp minced fresh parsley or cilantro

Details

Servings 2

Preparation

Step 1

Process the chickpeas, water, tahini, lemon juice, oil, garlic, 1/2 tsp salt, cumin and cayenne together in a food processor until smooth, 1-1 1/2 minutes.

Transfer to a bowl, cover and refrigerate until the flavors have blended, about 1 hour. Season with salt to taste and sprinkle with the parsley before serving. (the hummus can be refreigerated in an airtight container for up to 3 days. Season with additional lemon juice, salt, and cayenne to taste and sprinkle with the parsley before serving.

1/4 c serving
Cal 100; fat 7 g; Sat Fat 1g; chol 0 mg; carb 7g; prot 3g; fiber 2g; sod. 260 mg.

Olive Hummus
Follow the recipe for Hummus, adding 2 Tbsp coarsely chopped pitted Kalamat olives to the food processor with the chickpeas and stirring in 2 Tbsp ccoarsely chopped pitted kalamata olives after transferring the mixture to the bowl.