April 17, 2009, Newsletter Issue #211: Hummus
Tip of the Week
This wonderful bean spread offers all the benefits of a more traditional hummus recipe, but with less olive oil.
The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic are showstoppers. This is great as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time, and youŽll never be without a nutritious snack or lunch.
5 Cups cooked chickpeas or garbanzos (from three 15-oz cans, drained or 2 cups dried chickpeas, cooked)
1/4 cup Sesame tahini
2 tablespoons cold water
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, chopped
1 tablespoon extra-virgin olive oil
1. Drain and rinse chickpeas, if using canned.
2. Combine chickpeas with remaining ingredients (except olive oil) in a food processor or blender container. Blend to a rough puree texture adding a little more water if necessary. The mixture should not be totally smooth.
3. Scrape the mixture into a bowl. Stir in the olive oil.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| Linda Handiak |
