| 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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