CATEGORY	CUISINE	TAG	YIELD
	Asian	Digest, Fatfree, Lacto	1	Servings

INGREDIENTS

INSTRUCTIONS

-2 cans garbanzos 1/4 - 1/2 cup fat-free yogurt (opt). 1 T lemon  juice
2-4 garlic cloves, minced or crushed 1 Pn pinch of coriander 4  ~ 6
drops of toasted sesame oil*  (optional, negligible fat, adds flavor)
Must be TOASTED SESAME OIL (I  found in Asian food section of HFS.Very
strong flavor, a bottle  should last for years)  Mash garbanzos (I mash
with a potato masher, then run in batches in  blender, because I like
my hummus smooth)  Mix in everything else,  tasting as you go along.
Salt can be added, if you like. I also add  some red pepper on the top
before serving. Chilling seems to mix the  flavors. Serve with pita
wedges.  With the sesame oil you really get the taste without all the
fat. Play  around with it.  I have never tasted hummus that was the
same, it all  varies depending on who makes it!  Oh yes, cucumber goes
well with  this (on top of pita wedge).  Enjoy! Tyrrell in Texas
Tyrrell Courtney  <tyrrellc@admin.stedwards.edu> Fatfree Digest, Vol.
8, Issue 40, June  1, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using  MMCONV  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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