Subject: Low-Fat Hummus
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 27 2001 - 02:41:28 EDT
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F O O D F U N N Y
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Reader Debra Bond solves one of life's small mysteries with this food
funny:
Q. Do you know why women tend to gain weight after they're married?
A. Because a single woman goes home in the evening, looks to see
what's in the refrigerator and goes to bed. A married woman goes
home, looks to see what's in bed and goes to the refrigerator.
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T O D A Y ' S R E C I P E
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The "favorite cookbook" themes seem to be popular with my readers,
so it's time for another. This week the book is the "American Heart
Association Low-Fat and Low-Cholesterol Cookbook: Heart-Healthy,
Easy-to-Make Recipes that Taste Great."
I have to admit that when I bought this book, I was expecting the same
bland, dull, and uninteresting recipes found in most low-fat
cookbooks, but I was pleasantly surprised. The recipes in this book
represent a wide range of regional and ethnic dishes, and I hope it
comes as no surprise to my readers that these types of foods appeal to
me. Instead of the typical flavorless poached chicken breasts found
in many low-fat cookbooks, this one contains such dishes as chicken
breasts stuffed with ricotta and goat cheese, Thai chicken and basil
with vegetables, Chicken Cordon Bleu, Tandoori Cornish hens, and a
turkey and vegetable calzone - and that's just the chapter on poultry.
All the other chapters are packed with tasty low-fat and
low-cholesterol versions of traditional dishes from all over the
world, as well as many for more standard American fare.
In addition to the recipes, the book also contains a wealth of
information on heart-healthy cooking, food, and diet, as you would
expect from the world's most respected authorities on heart disease.
Introductory chapters discuss the role of fat and cholesterol in heart
disease, and numerous appendices cover topics such as "Shopping the
Low-Fat, Low-Cholesterol Way," "How Your Body Handles Cholesterol,"
and "Tips for Dining Out." This book should be on the shelf of every
cook who is concerned about heart disease and healthy cooking in
general.
Although the typical recipes for hummus are cholesterol-free, they
usually contain copious quantities of oil. Here is a reduced-fat
version that tastes just as good as the fat-laden ones.
All recipes this week are adapted from "American Heart Association
Low-Fat, Low Cholesterol Cookbook" by the American Heart Association,
Clarkson/Potter Publishers, 1997. It is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0812926846/worldwiderecipes
Low-Fat Hummus
1 can (15 oz, 425 g) chick peas (garbanzos, ceci),
rinsed and drained
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) tahini*
2 - 3 cloves garlic, finely chopped
1 tsp (5 ml) olive oil
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) ground coriander
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Chopped cilantro (coriander leaves) or parsley for garnish
* Tahini, a sesame seed paste, is available in finer supermarkets,
health food stores, and Middle Eastern and Asian specialty shops.
Combine all ingredients in an electric food processor or blender and
process until smooth, adding a few drops of water if necessary.
Garnish with chopped cilantro or parsley and serve with pita bread or
crackers for dipping. Serves 4 to 6.
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