Lemony Hummus

Name: Lemony Hummus
Prep time: 15 min
Total time: 15 min
Yield: 1-1/2 cups.
Cuisine: Jewish, Mediterranean
Ingredients: 2 garlic cloves, peeled; 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained; 1/4 cup lemon juice; 3 tablespoons water; 2 tablespoons tahini; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon pepper; Pita breads, warmed and cut into wedges; Carrot and celery sticks

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 1-1/2 cups.

I love the nutty flavor tahini adds to hummus, but it’s high in fat. I modified a traditional recipe, slashing the fat while keeping that tahini kick. —Josephine Piro, Easton, Pennsylvania

Ingredients

2 garlic cloves, peeled
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/4 cup lemon juice
3 tablespoons water
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pita breads, warmed and cut into wedges
Carrot and celery sticks

Directions

1. Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.

Nutrition Facts

1/4 cup: 106 calories, 5g fat (1g saturated fat), 0 cholesterol, 192mg sodium, 13g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

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