Hummus

Recipe from Jane Brody’s Good Food Gourmet.

Hummus makes a great snack when paired with crisp vegetables such as celery, carrots, jicama, broccoli, or whole-grain crackers or tortillas. It can also be used as a sandwich spread.

Ingredients

• 1 15oz can garbanzo beans (chickpeas)
• 1/4 cup tahini (sesame paste)
• 1/4 cup lemon juice
• Water, if needed
• 3 large cloves of garlic, peeled and crushed
• 1/2 tsp ground coriander
• 1/4 tsp cumin
• 1/4 tsp paprika
• A dash of cayenne
• 1/4 cup minced scallions
• 2 Tbsp minced fresh parsley for garnish

Preparation

1. In a blender, in batches, or in a food processor, process the chickpeas, tahini and lemon juice until the mixture reaches the consistency of a coarse paste. Use as much of the chickpea liquid and/or water as needed.
2. Add the garlic, coriander, cumin, paprika and cayenne and process the ingredients again to combine them thoroughly. Transfer the hummus to a bowl, and stir in the scallions.
3. Cover the hummus, and chill it until 1 hour before serving time, adding the parsley garnish just before serving the dip.

Nutritional information

Makes 14, 2 Tbsp servings each containing 50 calories, 2g protein, 3g fat, 6g carbohydrate, 2g fiber and 95mg sodium.

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