Hummus, low fat

Yield: 6 Servings

Measure Ingredient
15 ounces Chickpeas
2 tablespoons Fresh lemon juice
½ cup Sesame seeds, toasted
¼ cup Onion, chopped
2 Cloves garlic, minced
2 teaspoons Olive oil
2 teaspoons Ground cumin
¼ teaspoon Cayenne pepper

Drain the chick peas, reserving ½ cup of the liquid. Combine all of the ingredients in a food processor. Process until smooth, adding the reserved liquid if needed to thin the mixture.

Refrigerate for several hour before serving to allow the flavors to blend.

Recipe by: Miss Daisy Cooks Light Posted to EAT-L Digest 05 Mar 97 by Sharon <jouet@...> on Mar 5, 1997.

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