Low-Fat Hummus

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         FOOD FUNNY
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Here's another good one from Rosemary Zwick:

It was a terrible night, blowing cold and snow in a most frightful
manner. The streets were deserted and the local baker was just about to
close up shop when a little, old man slipped through the door. He
carried an umbrella, blown inside out, and was bundled in two sweaters
and a thick coat. But even so he still looked wet, freezing, and
bedraggled. As he unwound his scarf he said to the baker, "May I have
two poppy seed bagels to go, please?"

The baker said in astonishment, "Two bagels? Nothing more?"

"That's right," answered the little man. "One for me and one for Sherry."

"And who is Sherry, your wife?" asked the baker.

"What did you think," snapped the little man, "that my mother would send
me out on a night like this?"

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            TODAY'S RECIPE
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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.

Low-Fat Hummus

1 can (15 oz, 425 g) chickpeas (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.
Received on Wed Nov 7 00:29:37 2007