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Yield: About 1-3/4 cups
Ingredients
- 16 ounce can garbanzo beans
- 1/4 cup sesame tahini
- 1 tablespoon plus 1 teaspoon lemon juice
- 2 teaspoons extra virgin olive oil
- 2 teaspoons crushed garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon coarsely ground black pepper
- 1/4 cup (packed) chopped fresh parsley
- 1/3 to 1/2 cup sliced scallions
- 1/2 cup coarsely chopped black olives
Directions
Drain the beans, reserving 2 tablespoons of the liquid. Place the beans, tahini, lemon juice, olive oil, garlic, cumin, pepper and 1 tablespoon of the reserved liquid in the bowl of a food processor and process until smooth.
Add the parsley and scallions; process until finely chopped. Add the olives and process until the olives are finely chopped. Add a little more of the reserved liquid if the mixture seems too thick.
Serve immediately with wedges of warm whole-grain pita bread or whole-grain crackers with celery sticks, or cover and refrigerate until ready to serve.
Nutritional Information Per Serving (per 2 tablespoon serving): Calories: 62, Carbs: 6 g, Cholesterol: 0 mg, Fat: 3.8 g, Saturated Fat: 0.4 g, Fiber: 1.6 g, Protein: 2.2 g, Sodium: 126 mg, Calcium: 22 mg
Diabetic Exchanges: 1/3 Starch, 1/3 Lean Meat
By Terri
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