Ingredients
-
1
-
6
-
3 - 4
-
3
-
1/2
-
2
-
3
-
-
-
-
-
-
-
-
Directions
Lighter Hummus, This recipe was originally posted by Zenith She is no longer active at Zaar, but was a wonderful recipe contributor in her day Here’s what she originally had to say about this recipe: A lower-fat version of the traditional Middle Eastern chickpea dip/spread No oil and just enough tahini to give it that characteristic taste From The Best-Kept Secrets of Healthy Cooking , We loved this (And I always loved the recipes Zenith posted, so it doesn’t surprise me that I like this one!) It was easy to make and healthy I drained the beans even though the recipe doesn’t say either way, but otherwise followed the recipe I do think I added a little salt When it first came out it was just so-so, but after sitting in the fridge it was wonderful Love the nutritionals on it too!, Healthy, easy and yumm-o this one’s a keeper I only change it up if I don’t have any tahini then I increase the yogurt and I also thow in a tablespoon or two of EVOO If I have the tahini I make it exactly as listed except that I also use just a sprinkle of paprika and red pepper flakes for DH We have this with Marie’s Pita chips Recipe #51116 and often spread it on our veggie warps Great stuff – Thanks !
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Steps
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1
Done
|
Using Food Processor, Combine Chickpeas, Yogurt, Tahini, Lemon Juice, Cumin and Garlic. |
|
2
Done
|
Process Until the Mixture Is Smooth. |
|
3
Done
|
Add Parsley and Continue Processing Until Parsley Is Finely Chopped. |
|
4
Done
|
Place in Covered Serving Dish and Refrigerate For a Few Hours. |
|
5
Done
|
Serve With Pita Bread or Crackers, or Use as a Sandwich Spread. |
