In a middle Eastern restaurant, this popular sesame dip usually comes with lots of warmed pita breads for dipping, and a pool of fruity olive oil on top. Just eliminating the oil pool saved a lot of fat and calories, as did cutting the amount of tahini (sesame paste) usually called for. We compensated by using a little toasted sesame oil, which delivers a lot of sesame flavor in a small drizzle. Try serving hummus with cut-up carrots and bell peppers for dipping. chickpeas (garbanzo beans), fresh lemon juice, fat-free sour cream, extra-virgin olive oil, tahini, garlic cloves, toasted sesame oil, ground cumin, paprika, chopped flat-leaf (Italian) parsley cvt

Ingredients

15	oz (canned) chickpeas (garbanzo beans), drained and rinsed (16058)
1/4	cup fresh lemon juice
2	tbsp fat-free sour cream
1	tbsp extra-virgin olive oil
1	tbsp tahini
2	garlic cloves, minced
1/2	tsp toasted sesame oil
1/2	tsp ground cumin
1/4	tsp paprika

Directions

In a food processor or blender, process the chickpeas, lemon juice, sour cream, olive oil, tahini, garlic, sesame oil, cumin, and paprika until smooth, adding 1 - 3 Tbsp of water as needed to obtain a creamy consistency. Garnish with chopped flat-leaf (Italian) parsley and serve.

Categories

Beans, Side Dish, Snacks, Mediterranean, Puree, Quick, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol Low in sugar High in dietary fiber High in vitamin B6