Healthier hummous
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked chickpeas; (or 19 oz can) |
| ¼ | cup | Fresh parsley |
| 3 | Cloves garlic | |
| 1 | tablespoon | Oilive oil |
| 2 | tablespoons | Tahini; (sesame paste) |
| 3 | tablespoons | Fresh lemon juice |
| Salt & pepper to taste | ||
| ½ | teaspoon | Ground cumin |
| 1 | dash | Cayenne pepper |
Directions
This recipe is from the "MealLeaniYumm" cookbook by Norene Gilletz Drain chickpeas, reserving about ½ cup of the liquid. If using canned chickpeas, rinse them & drain well. Process parsley & garlic until finely minced, about 15 seconds. Add chickpeas & process until pureed. Add remaining ingredients & process until very smooth, adding enough of the reserved liquid for a creamy texture. Process around 3 minutes. Chill before serving.
This makes about 2 cups. Keep refrigerated.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Feb 10, 1999, converted by MM_Buster v2.0l.