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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In a middle Eastern restaurant, this popular sesame dip usually comes with lots of warmed pita breads for dipping, and a pool of fruity olive oil on top. Just eliminating the oil pool saved a lot of fat and calories, as did cutting the amount of tahini (sesame paste) usually called for. We compensated by using a little toasted sesame oil, which delivers a lot of sesame flavor in a small drizzle. Try serving hummus with cut-up carrots and bell peppers for dipping. chickpeas (garbanzo beans), fresh lemon juice, fat-free sour cream, extra-virgin olive oil, tahini, garlic cloves, toasted sesame oil, ground cumin, paprika, chopped flat-leaf (Italian) parsley cvt Ingredients:
15 oz (canned) chickpeas (garbanzo beans), drained and rinsed |
1/4 cup fresh lemon juice |
2 tbsp fat-free sour cream |
1 tbsp extra-virgin olive oil |
1 tbsp tahini |
2 garlic cloves, minced |
1/2 tsp toasted sesame oil |
1/2 tsp ground cumin |
1/4 tsp paprika |
Directions:
1. In a food processor or blender, process the chickpeas, lemon juice, sour cream, olive oil, tahini, garlic, sesame oil, cumin, and paprika until smooth, adding 1 - 3 Tbsp of water as needed to obtain a creamy consistency. Garnish with chopped flat-leaf (Italian) parsley and serve.
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