Saturday, January 4, 2014


South Beach diet hummus recipe
 1 can(15 oz.) chickpeas
2T. fresh lemon juice
1/2 c. tahini(sesame paste)
1/4 c. chopped yellow onion
3 cloves garlic, chopped
2 t. extra virgin olive oil
2 t. ground  cumin
1/8 t. ground red pepper
1/2 t. salt
chopped fresh parsley(optional)
I add, 1/2 a 12oz jar of roasted red peppers, chopped

Drain the chickpeas, reserving 1/4 to 1/2 cup of the liquid.
combine chickpeas, lemon juice,tahini,onion, garlic, oil, cumin, pepper, and salt and roasted red pepper in a blender or fodd processor. Puree until smooth,adding the chickpea liquid if needed to thin the puree.
Refrigerate 3-4  hours before serving to blend the flavors. Garnish with parsley if using.

serves 5
16 fat grams, 251 calories

*tip*  I ALWAYS use fresh lemon juice! and I just read in Cooking Light magazine "those cute little plastic lemons DO contain lemon juice, but after its reconstituted and mixed with preservatives the taste is notably off." -Jason Horn

I took this delish treat to my bible study last week, its good with chips and healthier with veggies to dip!!!!

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