| Lemony Hummus June, 2000 Serves 10 (makes about 1 1/2 cups) / This light and healthy dip is a snap to prepare. Serve on toasted slices of baguette and garnish with fresh dill sprigs. Prep time: 15 minutes 1 15-ounce can organic garbanzo beans, drained (reserve liquid) 1/2 cup fresh lemon juice 1/4 cup tahini 2 cloves garlic, chopped 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1 organic cucumber, finely chopped 1 tablespoon chopped fresh dill 1. Combine garbanzo beans, lemon juice, tahini, garlic, salt and cayenne in food processor; purée until smooth (if hummus is too thick, add 1-2 tablespoons more lemon juice or reserved bean liquid). 2. Transfer purée to a bowl and fold in chopped cucumber and dill. Calories 84,Fat 4,Perfat 41,Cholesterol 0,Carbo 10,Protein 3,Fiber N/A,Sodium N/A |
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Lemony Hummus
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