| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Diabetic, Ethnic, Vegan, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chickpeas, 15oz |
| 2 |
T |
Lemon juice |
| 1/4 |
c |
Sesame seeds, toasted |
| 1/4 |
c |
Onion, chopped |
| 3 |
|
Garlic, minced |
| 2 |
t |
Olive oil |
| 2 |
t |
Cumin, ground |
| 1/4 |
t |
Cayenne pepper |
| 1/2 |
t |
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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