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AUG 2009 – Low-Fat Hummus

by

recipeofthemonth

INGREDIENTS:

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

INSTRUCTIONS:

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