Hummus - Quick & Easy Diabetic Menus Recipe

Recipe Ingredients

1 can chickpeas, 15oz
2 tbsp lemon juice
1/4 cup sesame seeds, toasted
1/4 cup onion, chopped
3 cl garlic, minced
2 tsp olive oil
2 tsp cumin, ground
1/4 tsp cayenne pepper
1/2 tsp salt
1 parsley, chopped for garnish

Drain the chiuckpeas, reserving 1/4 to 1/2 cup of the liquid. Combine
all ingredientsa except parsley in blender. Puree until smooth,
adding chickpea liquid if needed to thin the puree. Refrigeerate for
3-6 hours before serving to blend the flavors. Garnish with parsley
before serving. Serve with vegetables, pita bread or as a sandwich
spread. serving = 1/4c = 111cal pro 5g, carb 8g, fat 6g, sodium 82mg
exchanges: 1 low meat, 1 fat

Servings: 6

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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