From Sandi's Recipe File

Presents

"Hummus"

Recipe Source:
May 1999 Issue
Reader's Digest

Serving Size: Makes 2 cups

Amount Ingredient

4 cloves garlic, peeled

19 ounce can chick peas, rinsed and drained

1/3 cup plain nonfat yogurt

2 tablespoons reduced fat sour cream

1 tablespoon lemon juice

1 tablespoon sesame oil

1/2 teaspoon salt

1/2 teaspoon ground coriander

1/8 teaspoon each cayenne pepper and allspice

1/4 cup chopped parsley or cilantro (optional)

1 teaspoon paprika (optional)

Preparation Instructions:

In a small pot of boiling water, cook the garlic for 2 minutes to blanch. Drain and transfer to a food processor. Add the chick peas, yogurt, sour cram, lemon juice, sesame oil, salt coriander, cayenne, and allspice. to the processor and puree. Transfer to a serving bowl and sprinkle with the parsley and paprika. Makes 2 cups.
Per 1/4 cup: 75 calories; 2 g fibre; 3 g protein; 3 g fat; 1 mg cholesterol; 229 mg sodium.

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