Saturday, September 15, 2012

This weekend is probably going to involve a lot of cooking and kitchen time to get ready to handle our first week of the Whole Life Challenge.

John made Hummus today, using a recipe from Vegetarian Times Low-Fat & Fast.  It is soooo tasty!



Two 15-oz cans garbanzo beans (chickpeas), rinsed and drained
1/4 c fresh lemon juice
2 tbsp chopped fresh parsley
2 tbsp water
1 tbsp olive or sesame oil
1-2 cloves garlic, minced
1/4 tsp cayenne pepper

Combine all ingredients in a food processor or blender.  Process until smooth, scraping sides of bowl as necessary.  If a thinner dip is desired, add more water.  Serve with raw vegetables.

Makes 2 1/2 cups; 10 servings

Per serving:
116 calories, 4g protein; 4g fat, 20g carbohydrates; 0 cholestorol; 252mg sodium, 4g fiber


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