Friday, August 28, 2015

Homemade Hummus

Good for all three phases of South Beach.

1 can (15 oz.) chickpeas
2 Tbsp fresh lemon juice
1/2 C tahini (sesame paste)
1/4 C chopped yellow onion
3 cloves garlic, chopped
2 tsp oil
2 tsp groung cumin
1/8 tsp ground red pepper
1/2 tsp salt
chopped parsley (optional)

Drain the chickpeas, reserving 1/4 to 1/2 cup of the liquid.
Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor. Puree until smooth, adding the chickpea liquid if needed to thin the puree.
Refrigerate for 3 - 4 hours before serving to blend the flavors. Garnish with parsley, if using.

Serves 5.

Nutrition info (per serving):
251 calories
8g protein
23g carbohydrates
16g fat
2g saturated fat
447mg sodium
0mg cholesterol
5g fiber