Hummus - quick & easy diabetic menus
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | can | Chickpeas, 15oz |
2 | tablespoons | Lemon juice |
¼ | cup | Sesame seeds; toasted |
¼ | cup | Onion; chopped |
3 | cloves | Garlic; minced |
2 | teaspoons | Olive oil |
2 | teaspoons | Cumin; ground |
¼ | teaspoon | Cayenne pepper |
½ | teaspoon | Salt |
Parsley; chopped for garnish |
Directions
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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