Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (15-oz) chickpeas |
| 2 tablespoons | Lemon juice |
| ¼ cup | Sesame seeds; toasted |
| ¼ cup | Onion; chopped |
| 3 \N | Cloves garlic; minced |
| 2 teaspoons | Olive oil |
| 2 teaspoons | Cumin; ground |
| ¼ teaspoon | Cayenne pepper |
| ½ teaspoon | Salt |
| \N \N | Parsley; chopped for garnish |
Date: 27 Apr 96 22:29:18 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> Source: - Quick and Easy Diabetic Menus 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
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