Today I felt like I needed to cut costs even more and so I have decided to make my Hummus instead of buying it at Costco! It is actually one of the easiest and most delicious little dishes I have ever made. Who knew Hummus had just a few ingredients? I would warn you that this makes A LOT of Hummus. I like to leave out Hummus as an O’rderve with Rice Chips or Carrots and Celery or as an afternoon snack or lunch treat. Enjoy!
This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil. Prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving. Garnish with a lemon wedge and fresh parsley sprig, and serve with Rice Chips or Vegetables.
White Bean and Roasted Garlic Hummus
Ingrediants:
preparation:
Remove white papery skin from 2 whole garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Place garlic pulp, Traditional Hummus, and 1 (15-ounce) can rinsed and drained cannellini beans (or other white beans) in a food processor; pulse 5 times or until chopped (I used my blender). Add all other ingredients; process until smooth, scraping down sides as needed. Stir in chopped fresh rosemary.
CALORIES 45 (40% from fat); FAT 2g (sat 0.3g, mono 1g, poly 0.6g); PROTEIN 1.8g; CARB 5.3g; FIBER 1.2g; CHOL 0mg; IRON 0.4mg; SODIUM 81mg; CALC 16mg.
Laura Zapalowski, Cooking Light, NOVEMBER 2008
