HUMMUS
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.
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