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