Tuesday, March 30, 2010


Hummus is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets and like other combinations of grains and pulses, when eaten with bread it serves as a complete protein.  This information comes from Wikipedia.  Here is the recipe I use:


3 c. well cooked garbanzo beans (chick peas)
1/2 c. toasted sesame seeds
2 cloves garlic
2 T. lemon juice (fresh is best)
1 1/2 t. ground coriander
1 t. salt
1 t. cumin
1/4 t. cayenne

To toast sesame seeds, put in dry skillet over med heat stirring occasionally till golden.  In food processor pulse the garbanzos till chopped a bit.  Add rest of ingredients and process until smooth, scraping sides of bowl.
Serve as a dip with toasted pita chips, tortilla chips, crackers, veggies etc.
This is also good served in a pita half with lettuce and tomato as a sandwich.

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