"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti

Elaine's Hummus

Quick & Easy dip made w/o Tahini
5 Minutes to Prepare and Cook

1 can Chickpeas (garbanzo beans) drain and reserve liquid
2 tbsp. Olive Oil
2 cloves Garlic (more or less to taste)
1 tbsp. Lemon juice (more or less to taste)

*Optional: Cayenne Pepper, Fresh Parsley, other herbs to taste

Directions

1. Drain Chickpeas but reserve the liquid. Toss peas into food processor, blender or Magic Bullet.

2. Add garlic cloves and begin to puree.

3. Drizzle olive oil into chick peas as they process. Drizzle in the lemon juice. If needed, add chickpea liquid (by the spoonful) till you reach the desired consistancy or smoothness. (You can of course use more Olive Oil and/or Tahini if you wish, but using the pea liquid reduces the fat.)

4. Once the mixture reaches the desired smoothness, add any additional chopped herbs or seasonings that you wish. Pulse just long enough to mix into the hummus, but not so long as to completely puree the parsley, etc. and turn the hummus an unappetizing shade of green.

Delicious served as a dip or can be used as a sandwich spread. I like it with dry toasted whole wheat pita chips.

** I know traditional authentic hummus contains Tahini and/or toasted sesame seeds ... however I've always made it this way and I love it. I really don't miss the Tahini, but you could of course add it in or replace the olive oil with it if you wish.

Number of Servings: 6

Nutritional Info

Calories: 113.1
Total Fat: 5.2 g
Cholesterol: 0.0 mg
Sodium: 179.9 mg
Total Carbs: 14.0 g
Dietary Fiber: 2.7 g
Protein: 3.0 g

Weight Watchers Points: 2.15