Yields about 12 (¼-cup)
servings | 2 pts per serving
My rating:
This hummus recipe is absolutely divine; I will never
use a different one! No oil needed either. Serve with fresh pita bread,
tortilla chips, corn chips, or fresh veggies.
Ingredients:
2-3 medium cloves garlic, sliced
A large handful of fresh parsley
2 healthy scallions, cut into 1-inch pieces
2 15½-oz cans chick peas (garbanzo beans), rinsed and
well drained
6 Tb. tahini (sesame paste)
6 Tb lemon juice
¾-1 tsp salt (to taste)
Cayenne and a little cumin, to taste (optional)
Directions:
Before you start -- please note that this *is* a little time-consuming.
But trust me -- it is so worth it!!! :-)
Place garlic, parsley, and scallions in a food processor or blender
and mince. (An immersion blender will not work well at this stage.)
Move into mixture into a medium sized bowl; stir in chick peas, tahini,
lemon juice, salt. Give the mixture a good mashing with a potato masher.
Puree in batches in food processor (about 6 batches) or use immersion
blender, until you have a nice thick paste. You may have to process
each batch two or three times to make sure all chick peas are pureed.
If you use a blender, you might have to keep stopping the blender
and stirring the hummus up to make sure everything gets mixed. If
it's not blending very well, scoop the hummus back out into your bowl
and give it a good mashing with a potato masher.
Hummus is a very thick spread and it's very hard to get it well-mixed
with either the blender or the food processor. You have to just keep
stirring it up, re-processing, and mashing as needed.
Also, please note that your hummus will be more green depending on
how much parsley you use. Don't be discouraged by it; the more parsley,
the better, in my opinion.
Season to taste, if desired, with cayenne and cumin. (I use a TON!)
Transfer to a tightly lidded container and chill.
Yields: 3 cups of hummus (12 servings)
Nutritional Info: (per
serving) 112 calories, 5 g. fat, 4 g. fiber
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