19
ENGLISH
1-2 medium lemons
1
clove
garlic
1 tablespoon (15 ml)
fresh parsley leaves
2 cans (15 oz.
(425 g) each)
garbanzo beans
(chick peas), drained,
reserving liquid
1
⁄
4
cup (60 ml) olive oil
2 tablespoons (30
ml) tahini (toasted
sesame paste),
if desired
1 teaspoon (5 ml) dark
sesame oil
1
⁄
8
-
1
⁄
4
teaspoon (0.5-1 ml)
cayenne pepper
1
⁄
2
teaspoon (2 ml) salt
Position citrus press in work bowl; juice lemons (to equal
about 6 tablespoons [90 ml]). Set juice aside. Wipe bowl dry.
Position multipurpose blade in work bowl. With motor
running, add garlic. Process until chopped, 5 to 10
seconds. Add parsley; process until chopped, 8 to 10
seconds. Add remaining ingredients and lemon juice.
Process until smooth, about 1 minute, scraping sides
once or twice if necessary. If needed, add reserved liquid
1 tablespoon (15 ml) at a time, until desired consistency.
Serve with pita bread, if desired.
Yield: 18 servings (2 tablespoons [30 ml] per serving).
Per serving: About 70 cal, 2 g pro, 6 g carb, 4 g total fat,
0 g sat fat, 0 mg chol, 190 mg sod.
Hummus
