Creamy Hummus

This vegetarian appetizer served in the restaurant at Books and Books is made for garlic lovers. You can use less garlic if you prefer. Serve with pita wedges.

Yield: 4 cups (serving size: 1 tablespoon)

Ingredients

• 3/4  cup  water
• 1/2  cup  tahini (sesame-seed paste)
• 6  garlic cloves, peeled
• 6  tablespoons  fresh lemon juice
• 1  tablespoon  extra-virgin olive oil
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained

Preparation

Place first 3 ingredients in a food processor; process until smooth. Add juice and remaining ingredients; process until smooth, scraping sides occasionally.

Nutritional Information

Calories:

34 (40% from fat)

Fat:

1.5g (sat 0.2g,mono 0.6g,poly 0.6g)

Protein:

1.2g

Carbohydrate:

4.3g

Fiber:

0.9g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

69mg

Calcium:

8mg