12
HUMMUS
1 clove garlic
1tablespoon (15 ml)
fresh parsley leaves, if
desired
1 small green onion, cut
into 1-inch (2.5 cm)
pieces
1 (15 oz. [425 g]) can
garbanzo beans,
drained and liquid
reserved
1tablespoon (15 ml)
extra virgin olive oil
1tablespoon (15 ml)
tahini (toasted sesame
paste), if desired
3
⁄4 teaspoon (3 ml) dark
sesame oil
2 tablespoons (25 ml)
lemon juice
1
⁄4 teaspoon (1 ml) dried
oregano leaves
1
⁄8 teaspoon (.5 ml)
cayenne pepper
Place garlic and parsley in chopper; process 3 to 5
seconds to chop. Add onion, garbanzo beans, 1
tablespoon (15 ml) reserved bean liquid, olive oil,
tahini, sesame oil, lemon juice, oregano, and
pepper; pulse 3 to 5 times for 10 seconds until
smooth, adding 1 to 2 tablespoons (15 to 25 ml)
reserved bean liquid if beans are not chopping
evenly after the second pulse.
Place in serving bowl. Serve with vegetable dippers,
pita bread, or cracker bread.
Yield: 11 servings (2 tablespoons [25 ml] per serving).
Per serving: About 46 cal, 2 g pro, 5 g carb, 2 g fat,
0 mg chol, 105 mg sod.
HERBED VINAIGRETTE
1
⁄2 cup (125 ml) loosely
packed parsley leaves
1
⁄
2 cup (125 ml) loosely
packed basil leaves
2
⁄
3 cup (150 ml) extra
virgin olive oil
1
⁄4 cup (175 ml) white
wine vinegar or white
balsamic vinegar
1 small shallot, cut into
halves
1 clove garlic
1
⁄4 teaspoon (1 ml) salt
1
⁄4 teaspoon (1 ml)
pepper
Place all ingredients in chopper and process
20 seconds, or until blended.
Yield:
3
⁄4 cup (175 ml). 6 servings (2 tablespoons
[25 ml] per serving).
Per serving: About 231 cal, 0 g pro, 1 g carb,
25 g fat, 0 mg chol, 101 mg sod.
