SPICY HUMMUS DIP
Steve Mydelski/Baptist Hospital
31 oz (2 cans drained) Chick Peas
1/4 c water
1/4 c extra virgin olive oil
1 T ground cumin
1 T (1 small lemon) lemon juice
4 whole cloves garlic
Salt and freshly ground black pepper
Combine all ingredients in blender and blend smooth. Serve with whole wheat pita triangles, or add it to a sandwich to replace mayonnaise.
1 cup of chick peas provides 40% of your daily dietary fiber.
Water can be substituted for the oil, making a zero fat hummus.