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Dietitian's tip: Serve this easy Mediterranean spread with warmed whole-wheat pita bread. For a different taste you can substitute white, butter or lima beans for garbanzos and 1 teaspoon toasted ground cumin seeds for the paprika.
MAKES 3 CUPS
Ingredients
2 cans (16 ounces each) reduced-sodium garbanzos, rinsed and drained except for 1/4 cup liquid
1 tablespoon extra-virgin olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/4 teaspoon cracked black pepper
1/4 teaspoon paprika
3 tablespoons tahini (sesame paste)
2 tablespoons chopped Italian flat-leaf parsley
Directions
In a blender or food processor, add the garbanzos. Process to puree. Combine the olive oil, lemon juice, garlic, pepper, paprika, tahini and parsley. Blend well. Add the reserved liquid, 1 tablespoon at a time until the mixture has the consistency of a thick spread. Serve immediately or cover and refrigerate until ready to serve.
Nutritional Analysis
(per serving)| Serving size: 2 tablespoons | |||
| Calories | 48 | Cholesterol | 0 mg |
| Protein | 2 g | Sodium | 106 mg |
| Carbohydrate | 6 g | Fiber | 2 g |
| Total fat | 2 g | Potassium | 15 mg |
| Saturated fat | < 1 g | Calcium | 15 mg |
| Monounsaturated fat | 1 g | ||
