| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(15oz) chickpeas(Garbanzos) |
| 2 |
tb |
Lemon juice |
| 1/4 |
ts |
Ground cumin |
| 1 |
sm |
Garlic clove; minced, (I use at least twice this amount and let the blender do the mincing) |
| 1 |
pn |
Cayenne pepper |
| 2 |
tb |
Minced parsley; (I don't use) |
| 1 |
tb |
Minced red onion; (I don't use) |
INSTRUCTIONS
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, 1998
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