If you are tired of the usual chips and dip and are looking for something a little more unique to serve your guests this summer, try this easy-to-make hummus. This tasty, Middle Eastern mixture can be used as a spread, a dip or even a sauce. I like it best as a dip for toasted pita bread. Cut the round pita bread into pie-shaped wedges and put them in a 350-degree oven for about seven minutes, or until slightly crisp. I also sometimes thin it out a bit and drizzle it over vegetable salads as a dressing. Hummus
2 cans (16 ounces each) garbanzo beans (chickpeas)
4 garlic cloves, quartered
1/4 cup fresh lemon juice
3 tablespoons dark sesame oil
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1. Drain the beans, reserving the liquid from the cans. Put the beans and all other ingredients in a blender or food processor and blend or process until smooth, adding enough of the reserved bean liquid to give the mixture a creamy consistency.
Makes about 3 cups or 24 servings.
Each 2-tablespoon serving contains approximately: 61 calories; 2 gm fat; 0 mg cholesterol; 113 mg sodium; 9 gm carbohydrates; 2 gm protein; 2 gm fiber.
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