Here's a recipe from the South Beach Diet Cookbook. (page 178 paperback)
1 can (15 ounces) chickpeas
2 tablespoons fresh lemon juice
1/2 cup tahini (sesame paste)
1/4 cup chopped yellow onion
3 cloves garlic, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons ground cumin
1/8 teaspoon ground red pepper
1/2 teaspoon salt
Chopped fresh parsley (optional)
Drain the chickpeas, reserving 1/4-1/2 cup of the liquid.
Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor. Puree until smooth, adding the chickpea liquid if needed to thin the puree.
Refrigerate for 3-4 hours before serving to blend the flavors. Garnish with parsley, if using.
Nutrition at a Glance:
Per serving: 251 calories, 8g protein, 23g carbohydrates, 16g fat, 2g saturated fat, 447mg sodium, 0mg cholesterol, 5g fiber
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