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Hummus (Creamy Chickpea Puree)

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* Exported from MasterCook *

 

Hummus (Creamy Chickpea Puree)

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 152

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Beans And Legumes

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 ounces canned chickpeas -- (garbanzo beans)

2 tablespoons lemon juice

1/4 teaspoon ground cumin

1 small garlic clove -- minced

1 pinch cayenne pepper

2 tablespoons minced parsley

1 tablespoon minced red onion

 

Serves 4.

 

You won't miss the high fat tahini (sesame seed paste) in this version of

hummus; it tastes plenty rich and flavorful without it. Once you see how

easy it is to make, you'll probably want to have it on hand often. Hummus

is a terrific dip for raw or steamed vegetables and an excellent sandwich

spread.

 

Drain chickpeas, reserving juice. Do not rinse. Transfer peas to food

processor or blender and blend with 1/2 cup reserved chickpea juice, lemon

juice, cumin, garlic and cayenne. Add parsley and red onion and pulse

briefly just to mix.

 

TIP: For a real summer treat, make a hummus and tomato sandwich on toasted

whole wheat bread or a whole wheat bagel. Spread bread with hummus; add

sliced tomato, sprouts, and thinly sliced red onion and green pepper.

 

Serving Size: 1/2 cup. Calories: 134.5 Fat: 2.1 g Cholesterol: 0 mg

Carbohydrate: 22.5 g Protein: 7.2 g Sodium: 359 mg

 

 

 

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