Yield: 1 servings
1-2 cans garbanzos ¼ - ½ cup fat-free yogurt (opt). 1 T lemon juice 2-4 garlic cloves, minced or crushed 1 Pn pinch of coriander 4 ~ 6 drops of toasted sesame oil* * (optional, negligible fat, adds flavor) Must be TOASTED SESAME OIL (I found in Asian food section of HFS.Very strong flavor, a bottle should last for years)
Mash garbanzos (I mash with a potato masher, then run in batches in blender, because I like my hummus smooth) Mix in everything else, tasting as you go along. Salt can be added, if you like. I also add some red pepper on the top before serving. Chilling seems to mix the flavors. Serve with pita wedges.
With the sesame oil you really get the taste without all the fat. Play around with it. I have never tasted hummus that was the same, it all varies depending on who makes it! Oh yes, cucumber goes well with this (on top of pita wedge).
Enjoy! Tyrrell in Texas Tyrrell Courtney <tyrrellc@...> Fatfree Digest, Vol. 8, Issue 40, June 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV