Difference between revisions of "Quick and Easy Hummus"
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* [[parsley]], chopped for garnish | * [[parsley]], chopped for garnish | ||
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# Drain the chickpeas, reserving ¼ to ½ cup of the liquid. | # Drain the chickpeas, reserving ¼ to ½ cup of the liquid. | ||
# Combine all ingredients except [[parsley]] in blender. | # Combine all ingredients except [[parsley]] in blender. | ||
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* exchanges: 1 low meat, 1 fat | * exchanges: 1 low meat, 1 fat | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Hummus Recipes]] | [[Category:Hummus Recipes]] | ||
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Latest revision as of 17:13, 29 June 2012
Ingredients
- 1 can chickpeas, 15 oz
- 2 tbsp lemon juice
- ¼ cup sesame seeds, toasted
- ¼ cup onion, chopped
- 3 clove garlic, minced
- 2 tsp olive oil
- 2 tsp cumin, ground
- ¼ tsp cayenne pepper
- ½ tsp salt
- parsley, chopped for garnish
Procedures
- Drain the chickpeas, reserving ¼ to ½ cup of the liquid.
- Combine all ingredients except parsley in blender.
- Purée until smooth, adding chickpea liquid if needed to thin the puree.
- Refrigerate 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.
Nutritional information
Per serving = ¼ cup:
- 111 cal
- pro 5g
- carb 8g
- fat 6g
- sodium 82 mg
- exchanges: 1 low meat, 1 fat
