| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | 15oz chickpeasGarbanzos | |
| 2 | T | Lemon juice |
| 1/4 | t | Ground cumin |
| 1 | Garlic clove, minced I use | |
| at least twice this | ||
| amount | ||
| and let the blender do | ||
| the | ||
| mincing | ||
| 1 | pn | Cayenne pepper |
| 2 | T | Minced parsley, I don't |
| use | ||
| 1 | T | Minced red onion, I don't |
| use |
INSTRUCTIONS
1998 Fat free hummus is easy. I do it about once a week. I use an Ornish recipe from Everyday Cooking but add about 1 T of tahini. I figure at 7.5 g fat/T with 32 T in this recipe that's 1/4 g fat/T and I can handle it since I eat no dairy. Drain chickpeas, reserving juice. Do not rinse. Transfer peas to a food processor or blender and blend with 1/2 c reserved chickpea juice, lemon juice, cumin, garlic and cayenne. Add parsley and red onion and pulse briefly just to mix. I usually start with a smaller amount of the juice, adding more to get the consistency I want. I found 1/2 c to be too much. By the way, hummus is caro here, too. It's even cheaper to make at home if you cook the beans yourself. Posted to fatfree digest by Kate Bilinski <twix@sover.net> on Feb 06,
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