1 cup Garbanzo Beans, drained
(reserve liquid for thinning out hummus if needed)
1 teaspoon Sesame or Olive Oil
¼ - ½ teaspoon Onion Salt
Dash powdered Cumin
Dash Paprika
Pinch Cayenne Pepper
1 Tblspoon fresh Parsley, finely
chopped (omit if dried)
1 Lemon, just the juice, add
according to your preference
Directions
Place all
ingredients in a food processor and blend well.
Add Garbanzo beans’ liquid if too thick – to reach desired consistency.
Abstinent Measuring
1 cup = 1 protein, 1 fat
Make it a Meal:
This makes a great dip for 2 cups of
carrots, celery, broccoli, bell peppers or other raw veggies for a full lunch
*contribution
from Area II Cookbook 2004
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