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Hummus
vegetarian, indian
1 stephen ceideburg
32 oz garbanzo beans, drained
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1 tablespoon tahini
2 teaspoon sesame oil
2 tablespoon cider vinegar
3 medium garlic cloves, crushed
1 salt to taste
Combine all ingredients in a food processor and puree to a smooth paste. Cover and chill.
Yields 4 cups.
PER TABLESPOON: 25 calories, 1 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 17 mg sodium, 1 g fiber.
Robin Davis writing in the San Francisco Chronicle, 3/24/93.
Posted by Stephen Ceideburg
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