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The Sonoma Diet by Connie Guttersen

Start To Finish: 15 Minutes
Makes: 1 3/4 Cups


• 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


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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