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Protein: 6.3 g
Carbohydrate: 16.6 g
Fat: 3.9 g
Sodium: 251 mg
Calcium: 42 mg
Cholesterol: 0 mg
2 cups cooked garbanzos
1/3 cup fresh lemon juice
1/4 cup tahini (sesame seed butter)
2 cloves garlic
1 teaspoon salt
1/2 teaspoon onion powder
1/4 cup water or broth from garbanzos
cumin, to taste (optional)
fresh parsley or mint, to taste (optional)
Process all ingredients in a blender until very smooth and creamy.
Add a little more water if necessary. Use as a spread or dip.
Yields 2 cups or 8 servings.
Suggestions: For Pocket Sandwiches, fill pita bread pockets with hummus, bean
sprouts, and diced tomato.