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Hummus

By The Canadian Living Test Kitchen

Tested till perfect

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Hummus

This recipe makes 2 cups servings

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Nutritional Info
Per 1 tbsp (15 mL): about -
cal 37
pro 1 g
total fat 2 g
sat. fat 0
carb 3 g
fibre 0
chol 0 mg
sodium 44 mg
% RDI: -
iron 1
vit C 2
folate 3

Your child is much more likely to eat apples, celery or carrots at lunch if you include a dip such as this hummus. Add some pita triangles for dipping too.

Ingredients

  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tbsp tahini
  • 2 cloves garlic, chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp each salt and pepper

Preparation

In food processor, pur?chickpeas. Add lemon juice, olive oil, tahini, garlic, cumin, salt and pepper; blend, adding a little water to thin if desired. Scrape into serving bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)

Source : Eat Right For Life: Spring 2004

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