Yield: 6 Servings
Measure | Ingredient |
---|---|
1 can | Chickpeas, 15oz |
2 tablespoons | Lemon juice |
¼ cup | Sesame seeds; toasted |
¼ cup | Onion; chopped |
3 cloves | Garlic; minced |
2 teaspoons | Olive oil |
2 teaspoons | Cumin; ground |
¼ teaspoon | Cayenne pepper |
½ teaspoon | Salt |
\N \N | Parsley; chopped for garnish |
Drain the chiuckpeas, reserving ¼ to ½ cup of the liquid. Combine all ingredientsa except parsley in blender. Puree until smooth, adding chickpea liquid if needed to thin the puree. Refrigeerate for 3-6 hours before serving to blend the flavors. Garnish with parsley before serving. Serve with vegetables, pita bread or as a sandwich spread. serving = 1/4c = 111cal pro 5g, carb 8g, fat 6g, sodium 82mg exchanges: 1 low meat, 1 fat From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini