Guest guest Posted August 1, 2000 Report Share Posted August 1, 2000 * 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 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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