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AUG 2009 – Low-Fat Hummus




6 Cups cooked, or three cans (16 Oz. each) garbanzo beans, drained
6 cloves garlic, minced
1 Cup water or few T of olive oil as desired consistency
Juice from a few lemons
4 green onions chopped
1/4 cup fresh parsley, cilantro or mint cucumber, sun-dried tomatoes, celery, carrots, jalapenos as desired
1/4 tsp cayenne
1T sesame oil (optional)
Black pepper and salt to taste


Mash garbanzo beans and garlic or grind in food processor or blender until smooth, adding water or oil or ½ and ½ as necessary.

Add lemon juice, onions, parsley, cayenne, and salt and black pepper.

Refrigerate for several hours or overnight to let flavors blend.

Use as a dip for julienne fresh vegetables or serve on whole wheat pita bread.

Hope you like it!

Adapted from Compilation of Linda’s Clients