Made with chick peas, also known as garbanzo beans, hummus is a versatile dish that is traditionally served with pita points, but is equally appetizing as a stand-alone side dish, or sandwich filler. Chick peas are higher in protein than eggs and most meats and contain none of the nasty artery clogging cholesterol and saturated fats.
If you have a food processor, making hummus is five minute affair. A blender is almost as easy, but be sure to use a little extra liquid.
– 4-6 garlic cloves
– 2 tablespoons tahini (ground sesame seeds)
– ½ cup water
– 1 teaspoon ground cumin
– ½ teaspoon paprika
– pinch of cayenne
– juice of one lemon
– 2 16-oz cans chick peas (drained)
Place peeled garlic in food processor or blender.( I have a nifty stainless steel garlic crusher that I bought at the MOMA gift shop in New York that does a great job of peeling and crushing garlic) Chop garlic. Add tahini, water, spices and lemon. Process. Add chick peas. Process until chunky. Salt to taste.
I love a plate of brown rice with hummus and a fresh greens salad. Protein, greens and carbohydrates. Perfect, easy meal. No fat. No flesh, No worry.
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