Hummus - quick and easy diabetic menus

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

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