Recipe for Hummus, Lowfat Version


1 cup dried garbanzo beans, soaked
1 single bay leaf
5 cup vegetable stock
1/4 cup fresh lemon juice
6 single garlic cloves, roasted & 1 clove ch; opped fine
1 single lemon zest
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 cup fresh parsley, minced
1 salt to taste


Add the beans, bay leaf, and vegetable stock to a 2-3 quart pot. Bring to a boil, lower the ehat, and simmer, covered for 2.5 hrs. or until tender. After cooking, drain the beans of any remaining liquid and reserve the stock. Transfer the beans to a food processor and puree. Add the lemon juice and continue to puree. Gradually add some of the reserved beans stock if a creamier texture is desired. Add the remaining ingredietns and mix well. Add salt to taste and serve at room temp or chilled.

Serving: 1/3 cup, 140 cals, 2.2 gr fat, 0 mg cholesterol, 21 mg w/out salt added in. By Jean-Marc Fullsack.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here