Only after I moved to New York City did I discover hummus, a traditional Middle Eastern chickpea dip usually served with pocket or pita bread. Unlike hummus bi tahini, this version skips the sesame paste, cutting some of the usual fat.
Makes about 2 cups
4 scallions, white part only, chopped coarse
19-ounce can of chickpeas (about 2 cups), drained and rinsed
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 or 2 garlic cloves, minced (about 1 to 2 teaspoons), optional
4 to 6 dashes hot sauce, optional
Salt and pepper to taste
4 to 6 tablespoons water
1 recipe Pita Chips
Puree the first eight ingredients in a food processor, then add salt and pepper to taste. With the processor motor running, add enough water to achieve a nice dipping consistency. Serve with the Pita Chips.
Nutritional Analysis per 2 tablespoons: 38 calories; 48% calories from fat; 2 grams of fat; 89 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton - See more at: http://joanlunden.com/joans_recipes_hummus.html#sthash.KBsg4cpz.dpuf