Recipe - Low-Fat Hummus Dip

1 cn (16 oz) garbanzo beans;
chickpeas
1 teaspoon Tahini
1 teaspoon Extravirgin olive oil
1 teaspoon Chopped garlic
1 tablespoon Water
One fourth teaspoon Pepper
2 teaspoon Fresh lemon juice
Cayenne pepper to taste
One half teaspoon Cumin
1/8 teaspoon Salt
2 Hardboiled eggs; yolks
removed
2 tablespoon Chopped black olives
1 Sprig parsley

Drain and rinse the garbanzo beans. Try to remove as much of the loose
outer covering of the beans during the rinsing process as possible. Discard
these outer coverings. Process all ingredients except the eggs, olives, and
parsley in a blender or food processor until smooth. Place in a serving
dish.

Remove the egg yolks and save for another recipe or discard. Chop the egg
whites into small pieces, mix with the olives, and sprinkle over the dip.
Garnish with parsley to serve.

Recipe for Wednesday, 4/15/98

4 servings/Serving size: One fourth cup

Do you have a basket of decorated Easter eggs sitting on your kitchen
counter? Why not put these hardboiled beauties to good use in one of this
week's healthy recipes. Today's recipe is from the cookbook How to Cook for
People with Diabetes.

You can order a copy of this and many other cookbooks from our online
bookstore or call 1800ADAORDER (18002326733).

Exchanges: Lean Meat Exchange 1 Starch Exchange 1 Fat Exchange 1/2
Calories 512 Calories from Fat 45 Total Fat 5g Saturated Fat 1g
Cholesterol 53mg Sodium 208mg Carbohydrate 20g Dietary Fiber 4g
Sugars 4g Protein 8g

Copyright © 1998 American Diabetes Association

MC formatted using MC Buster 2.0d & SNT on 4/19/98

Recipe by: http://www.diabetes.org/recipes

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 19, 1998