Hummus | 2020 Lifestyles

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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

Author Recipe from Jane Brody’s Good Food Gourmet

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