This light version of hummus, the famous Middle Eastern dip, is traditionally served with
warmed pita triangles. It’s also nice with raw vegetable sticks for a crisp change.
Makes 4 servings
12 ounces drained cooked chickpeas
1/4 cup fresh lemon juice
1 tablespoon + 1 teaspoon peanut butter
4-6 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
In food processor or blender, combine chickpeas, lemon juice, 1/4 cup water, the
peanut butter, garlic, salt and pepper; pulse several times until smooth.
Add parsley and process until well combined.
SERVING (1/4 CUP + 1/2 TABLESPOON) PROVIDES: 1 Fat, 1 1/2 Breads; 5 grams
Fat, 4 grams Fiber.
PER SERVING: 181 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 308 mg
Sodium, 27 g Total Carbohydrate, 4 g Dietary Fiber, 9 g Protein, 61 mg Calcium