Hummus
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
INGREDIENTS
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
DIRECTIONS
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
Joan Lunden truly exemplifies today’s modern working woman. An award-winning journalist, bestselling author, motivational speaker, successful entrepreneur, one of America’s most recognized and trusted television personalities, this mom of seven continues to do it all. As host of Good Morning America for nearly two decades, Lunden brought insight to top issues for millions of Americans each day. The longest running host ever on early morning television, Lunden reported from 26 countries, covered 4 presidents and 5 Olympics and kept Americans up to date on how to care for their homes, their families and themselves.