Serve this easy Mediterranean spread with warmed whole-wheat pita bread.
2 cans (16 ounces each) reduced-sodium garbanzos, rinsed and drained except for 1/4 cup liquid
1 tablespoon extra-virgin olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/4 teaspoon cracked black pepper
1/4 teaspoon paprika
3 tablespoons tahini (sesame paste)
2 tablespoons chopped Italian flat-leaf parsley
In a blender or food processor, add the garbanzos. Process to puree. Combine the olive oil, lemon juice, garlic, pepper, paprika, tahini and parsley. Blend well. Add the reserved liquid, 1 tablespoon at a time until the mixture has the consistency of a thick spread. Serve immediately or cover and refrigerate until ready to serve.
|Serving size: 2 tablespoons|
|Protein||2 g||Sodium||106 mg|
|Carbohydrate||6 g||Fiber||2 g|
|Total fat||2 g||Potassium||15 mg|
|Saturated fat||< 1 g||Calcium||15 mg|
|Monounsaturated fat||1 g|