Low sodium, reduced fat hummus. Good for dips and sandwich/tortilla spread.

Ingredients

400	grams garbanzo beans, boiled
1 1/2	cups water
1	tbsp garlic, minced
1	tsp cumin
2	tbsp olive oil
3	tbsp tahini
4	tbsp lemon juice
1/4	tsp salt
1	pinch pepper

Directions

1. Soak beans overnight.
   
   
2. Boil garbanzo beans with garlic and cumin. Beans cook best when simmering on low heat for at least an hour or two or in a crock pot. Beans are ready when you can completely crush the bean between two fingers using little effort.
   
   
3. Separate beans from water. Do not dispose of water.
   
   
4. In a food processor, puree beans, one to one and a half cups of boiled water, and remaining ingredients. Beans should have creamy consistency. Add more water if needed. Add more salt to taste.
   
   
5. Serve warm as a dip or on tortillas. Chill for 2 hours to use as a sandwich spread.
   
   

Categories

Beans, Appetizers, First Course, Main Dish, Side Dish, Snacks, Mediterranean, Middle Eastern, Cocktail Party, Fourth of July, Super Bowl, Advance, Boil, Puree, Vegetarian, Kosher, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Low in sodium High in dietary fiber High in manganese