Healthier hummous

Yield: 1 servings

Measure 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

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.

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