|1½ cup||Garbanzo beans(homecooked or canned)drained|
|2 teaspoons||Garlic salt|
|2 tablespoons||Fat free sour cream or ff plain yogurt|
Place all ingredients in blender or food processor and process until smooth. Refrigerate for a few hours before serving to allow flavors to blend.
Note: I used dried garbanzos, soaked over night and cooked in the pressure cooker at 15lbs. for 12 minutes and released the pressure naturally. I cooked the entire 16oz package and then froze the remainder in 2-- 1 quart freezer bags for more hummus later. Posted to fatfree digest V97 #047 by kedmunds@... on Apr 04, 1997
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