| 1 | can (15 oz) Progresso® chick peas (garbanzo beans), drained, reserving 1/3 cup liquid |
| 3 | tablespoons lemon juice |
| 1/2 | cup sesame seed |
| 1 | garlic clove, crushed |
| 1 | teaspoon salt |
| Chopped fresh parsley |
| Pita bread wedges, crackers or raw vegetables, for dipping, if desired |
| 1. | Place beans, reserved bean liquid, lemon juice, sesame seed, garlic and salt in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until uniform consistency. |
| 2. | Spoon dip into serving dish. Sprinkle with parsley. Serve with pita bread wedges. |
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| This great-tasting cocktail dip began to show up at parties in the 1970s, perhaps spurred by the growing vegetarian movement or by American travels to the Middle East. |
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| Serve this melt-in-your-mouth dip like they do in Turkey. Make an indent in the middle of the bowl of hummus, and spoon in 1 to 2 tablespoons of olive oil. |
Nutrition Information:
70 ( 25 ); 3 g ( 0g); 0mg; 190 mg; 8 g ( 2 g); 4 g 0%; 2 %; 2 %; 6 % 2 ; 1/2