HUMMUS
1 clove garlic
1tablespoon (15 ml) fresh parsley leaves, if desired
1small green onion, cut into
1(15 oz. [425 g]) can garbanzo beans, drained and liquid reserved
1tablespoon (15 ml) extra virgin olive oil
1tablespoon (15 ml) tahini (toasted sesame paste), if desired
3⁄4 teaspoon (3 ml) dark sesame oil
2tablespoons (25 ml) lemon juice
1⁄4 teaspoon (1 ml) dried oregano leaves
1⁄8 teaspoon (.5 ml) cayenne pepper
Place garlic and parsley in chopper; process 3 to 5 seconds to chop. Add onion, garbanzo beans, 1 tablespoon (15 ml) reserved bean liquid, olive oil, tahini, sesame oil, lemon juice, oregano, and pepper; pulse 3 to 5 times for 10 seconds until smooth, adding 1 to 2 tablespoons (15 to 25 ml) reserved bean liquid if beans are not chopping evenly after the second pulse.
Place in serving bowl. Serve with vegetable dippers, pita bread, or cracker bread.
Yield: 11 servings (2 tablespoons [25 ml] per serving).
Per serving: About 46 cal, 2 g pro, 5 g carb, 2 g fat, 0 mg chol, 105 mg sod.
HERBED VINAIGRETTE
1⁄2 cup (125 ml) loosely packed parsley leaves
1⁄2 cup (125 ml) loosely packed basil leaves
2⁄3 cup (150 ml) extra virgin olive oil
1⁄4 cup (175 ml) white wine vinegar or white balsamic vinegar
1small shallot, cut into halves
1 clove garlic
1⁄4 teaspoon (1 ml) salt
1⁄4 teaspoon (1 ml) pepper
Place all ingredients in chopper and process 20 seconds, or until blended.
Yield: 3⁄4 cup (175 ml). 6 servings (2 tablespoons [25 ml] per serving).
Per serving: About 231 cal, 0 g pro, 1 g carb, 25 g fat, 0 mg chol, 101 mg sod.
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