Simply Delicious Hummus

Dairy-Free, Vegan

This homemade Mediterranean hummus makes an absolutely delicious dip, perfect for entertaining or a healthful snack. Pair with slices of lightly toasted pita bread, feta cheese, stuffed grape leaves and a selection of olives (Catalane, green and black Cerignolas, Kalamata, French Pitted Black Oil-Cured Olives, and Greek Olive Mix) for a traditional Greek plate. Cannellini or Great Northern beans can be substituted for the chickpeas. Use your choice of canned or cooked dry beans.

Serves 5
· 2 large garlic cloves
· 11/2 cups (cooked) garbanzo beans, drained and rinsed
· 2 TB tahini (sesame paste)
· 1/4 cup water
· 3 TB lemon juice
· 1 tsp reduced-sodium soy sauce
· 1/2 tsp ground cumin
· 1/4 tsp ground coriander
· cayenne, to taste
· 2 TB minced parsley
· lemon wedges and a selection of olives, to garnish

Ingredient Options: add minced chipotle peppers (canned), sliced pimientos and cilantro. Add toasted pine nuts. Instead of garbanzo beans, use white kidney beans (cannellini) and season with thyme; serve with crisp lightly steamed vegetables.

Process garlic in food processor. Add garbanzos, tahini, water, lemon juice, soy sauce, cumin, coriander and a pinch of cayenne (you may add more later to increase the heat), and process till it becomes creamy, dense and smooth. Refrigerate. Before serving, let hummus warm to room temperature. Mix in the parsley. Serve with lemon wedges and olives.

Nutrition Info
Per Serving (103g-wt.): 130 calories (35 from fat), 4g total fat, 0.5g saturated fat, 5g protein, 19g total carbohydrate (4g dietary fiber, 0g sugar), 0mg cholesterol, 260mg sodium