HUMMUS FOR SPRING VEGETABLES
Serves 4 
Provides 1 vegetable serving per person
Hummus is a Middle Eastern spread that is sometimes served with warm pita bread. It's wonderful with lots of raw vegetables. Here's how it's made: Drain and rinse a can of reduced sodium garbanzo beans and tip into a processor or blender. Add 1 tablespoon tahini (a sesame paste), 2 tablespoons lemon juice, chopped garlic, salt, and a pinch of cayenne pepper. Turn on the machine and pour up to ½ cup of water in, then whiz to create a thick spread. Scrape into a bowl and stir in ¼ cup chopped parsley for a bright, fresh flavor. This is a terrific, fiber-rich dip for carrots, celery, peppers… you name it!
INGREDIENTS
• 1 15½-ounce can reduced sodium garbanzo beans, drained and rinsed
• 1 tablespoon tahini
• 2 tablespoons lemon juice
• 2 cloves chopped garlic
• ¼ teaspoon salt
• ¼ - ½ cup water (no more than ½ cup of water because you want a thick texture)
• pinch cayenne pepper
• ¼ cup chopped parsley
DIRECTIONS
1. Place beans in a processor or blender. Add the tahini, lemon juice, garlic, salt, and cayenne. Whiz until smooth.
2. Scrape into a bowl and stir in the parsley. Serve with fresh cut up vegetables or as a sandwich spread
Nutritional Analysis per serving:
123 calories
4 g fat
28% calories from fat
0 g saturated fat
0% calories from saturated fat
17 g carbohydrates
261 mg sodium
5 g dietary fiber
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