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hummus-18 recipe

Date: Wed, 30 Jul 1997 09:12:17 -0500
From: Margaret Webb (atheros@scan.missouri.org)
                     LOW-FAT HUMMUS

6  Cups cooked, or three cans (16 Oz. each) garbanzo beans, drained
6  cloves garlic, minced
1  Cup water
   Juice from one lemon
4  green onions, chopped
1/4 cup fresh parsley (optional)
1/4 tsp cayenne
Black pepper and salt to taste 

   Mash garbanzo beans and garlic or grind in food processor or blender
until smooth, adding water as necessary. 
   Add lemon juice, onions, parsley, cayenne,  and black pepper and salt
if desired. 
   Refrigerate for several hours or overnight to let flavors blend. 
    Use as a dip for julienned fresh vegetables or serve on whole wheat
pita bread.

    The recipe makes six cups. I was reluctant to make that much to test
it  so I used just a third of each of the ingredients, except the lemon, 
parsley and cayenne. I used half a lemon, several sprigs of flat-leafed
parsley, and cayenne to taste. I used canned garbanzos, and drained and
rinsed them before putting them into the VitaMix. 

kwvegan vegan