Hummus - quick and 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini