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Hummus (Stage 6)

Hummus makes a great snack when paired with crisp vegetables such as celery, carrots, jicama, broccoli, or whole-grain crackers or tortillas. It can also be used as a sandwich spread.

INGREDIENTS:
  • - 1 (15-ounce) can garbanzo beans (chickpeas)
  • - ¼ cup tahini (sesame paste)
  • - ¼ cup lemon juice
  • - Water, if needed
  • - 3 large cloves garlic, peeled and crushed
  • - ½ tsp ground coriander
  • - ¼ tsp cumin
  • - ¼ tsp paprika
  • - Dash cayenne
  • - ¼ cup minced scallions
  • - 2 Tbsp minced fresh parsley for garnish

1. In a blender, in batches, or in a food processor, process the chickpeas, tahini and lemon juice until the mixture reaches the consistence of a coarse paste; use as much of the chickpea liquid and/or water as needed.
2. Add the garlic, coriander, cumin, paprika and cayenne and process the ingredients again to combine them thoroughly.  Transfer the hummus to a bowl, and stir in the scallions.
3. Cover the hummus, and chill it until 1 hour before serving time, adding the parsley garnish just before serving the dip.

Calories 50; Carbohydrates 6g; Fat 3g; Protein 2g; Serving Size 2 Tablespoons; Recipe Yield 14 servings

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