Whenever I go to a party, the hostess always asks me to bring my hummus. I like to serve it with vegetable crudettes to make it even healthier, but you can also serve it with toasted pita bread or your favorite crackers. Tahini, ground sesame butter, used to be hard to find, but now it's getting more and more common at quality grocery stores. Drizzle hummus with good quality olive oil and garnish with fresh rosemary sprigs. A light sprinkle of feta cheese is delicious, too.
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
- 1/4 cup tahini
- 1 tablespoon capers, drained
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons grated lemon zest
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- Dash crushed red pepper flakes, optional
- Dash pepper
- 2 fresh rosemary sprigs, chopped
- Assorted fresh vegetables or baked pita chips
- 1. Place the first 12 ingredients in a food processor; cover and process until smooth. Transfer to a small bowl; stir in rosemary. Serve with vegetables.
2 tablespoons (calculated without vegetables or chips): 75 calories, 5g fat (1g saturated fat), 0 cholesterol, 116mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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