Hummus is traditionally enriched with copious amounts of olive oil and sesame paste.
In this version the amount of fat is drastically reduced; be sure to use high-quality olive oil and tahini for the best flavor.
Per serving: 153 calories, 7 g fat, 0 mg cholesterol, 19 g carbs, 538 mg sodium, 5 g protein, 4 g fiber
Martha Stewart Living, February 2002
- 3 large garlic cloves, unpeeled
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- One 19-ounce can chickpeas, drained
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons sesame tahini
- 3 tablespoons water
- 1 teaspoon coarse salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup fresh chives, minced
- Assorted crudites, for serving
- Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
- Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.
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