| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Diabetic, Vegetarian, Vegan, Ethnic | 6 | Servings |
INGREDIENTS
| 1 | cn | Chickpeas, 15oz |
| 2 | tb | Lemon juice |
| 1/4 | c | Sesame seeds; toasted |
| 1/4 | c | Onion; chopped |
| 3 | cl | Garlic; minced |
| 2 | ts | Olive oil |
| 2 | ts | Cumin; ground |
| 1/4 | ts | Cayenne pepper |
| 1/2 | ts | Salt |
| Parsley; chopped for garnish |
INSTRUCTIONS
Drain the chiuckpeas, reserving 1/4 to 1/2 cup of the liquid. Combine all ingredientsa except parsley in blender. Puree until smooth, adding chickpea liquid if needed to thin the puree. Refrigeerate for 3-6 hours before serving to blend the flavors. Garnish with parsley before serving. Serve with vegetables, pita bread or as a sandwich spread. serving = 1/4c = 111cal pro 5g, carb 8g, fat 6g, sodium 82mg exchanges: 1 low meat, 1 fat From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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