HUMMUS

HUMMUS

Start To Finish: 15 Minutes

Makes: 1 3/4 Cups

Ingredients

1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained

1/4 cup tahini (sesame seed paste)

3 tablespoons water

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

1 clove garlic, halved

1/2 teaspoon kosher salt

1/2 teaspoon cumin seeds, toasted and ground,* or 1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 tablespoon chopped fresh flat-leaf parsley

Lemon juice (optional)

Fresh flat-leaf parsley

Directions
1. In a food processor combine garbanzo beans, tahini, the water, the 2 tablespoons lemon juice, the oil, garlic, kosher salt, cumin seeds, and cayenne pepper. Cover and process until smooth. Transfer to a medium bowl. Stir in the 1 tablespoon parsley. If desired, stir in additional lemon juice to taste.

2. Garnish with additional parsley. Serve with baked pita chips or vegetable dippers, or use as a spread in a grilled vegetable sandwich.

*Note: To toast seeds, heat a small skillet over medium heat. Add seeds. Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently. Place toasted seeds in a spice grinder and process until finely ground.

Nutrition Facts per 2 tablespoons: 

71 cal., 

4 g total fat (0 g sat. fat), 

0 mg chol.,

162mg sodium, 

8 g carbo., 

2 g fiber, 

2 g pro.