I found this recipe in a weekly ezine I receive from Dinneen Diette of Eat without Guilt. There are many sites about diet and nutrition, but I really liked Dinneen’s approach to food: eating without guilt! It is what we are all about at Multi Culti Cooking, we enjoy cooking and then enjoy eating what we cooked. Knowing that you can do that without feeling guilty, makes it only more fun!
2-3 garlic cloves
2 15-oz cans of chickpeas (garbanzo beans), drained and rinsed
2/3 cup tahini (sesame paste)
1/3 cup lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon salt
Chopped parsley for garnish
1) In a food processor, combine the first 6 ingredients: the garlic, chickpeas, tahini, lemon juice, water and olive oil. Process until smooth. Add more water, if needed, to reach desired consistency.
2) Add salt, starting at 1/2 teaspoon, to taste.
3) Spoon into serving dish and drizzle with some additional olive oil and chopped parsley.
4) Serve with raw, cut up vegetables such as carrots, celery, cucumber, broccoli, or cauliflower. You can also serve with pita bread, plain or toasted. To toast, cut the pita into thin triangles, brush lightly with olive oil, and put into 400°F oven for 10 minutes.
Makes about 3 cups.
Dinneen Diette helps women end the dieting cycle and lose weight permanently, while eating the foods they love…without guilt or deprivation. She is also an expert in the eating and lifestyle secrets she learned while living Southern France, and adapting them for today’s fast-paced lifestyle. To receive her FREE weekly how-to articles, visit www.EatWithoutGuilt.com