Hummus For Spring Vegetables

[Guest guest]

Hummus For Spring Vegetables

 

1 15 1/2 ounce can reduced sodium garbanzo beans, drained and rinsed

1 tablespoon tahini

2 tablespoons lemon juice

2 cloves chopped garlic

1/4 teaspoon salt

1/4 to 1/2 cup water, no more than 1/2 cup of water because you want a thick

texture

pinch cayenne pepper

1/4 cup chopped parsley

 

Place beans in a processor or blender. Add the tahini, lemon juice, garlic,

salt, and cayenne. Whiz until smooth.

Scrape into a bowl and stir in the parsley. Serve with fresh cut up vegetables

or as a sandwich spread

Serves 4.

Calories 123, Fat 4 g, Carbs 17 g, Sodium 261 mg, Fiber 5 g.

 

 

 

 

All new Mail

 

Get news delivered. Enjoy RSS feeds right on your Mail page.