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Low-fat hummus

The last three digests have been outstanding! Some really wonderful
recipes and lots of helpful suggestions in all three. 
    For years, I've collected cookbooks and  clipped good-sounding
recipes  from newspapers, magazines, etc. I was looking through my
appetizer folder last week  for very low or no-fat  recipes and found 
this one for low-fat hummus. It looked like one the list might enjoy,
but I didn't want to post it until I tested it myself.  I did, and it's
really good!
    I don't know which newspaper it came from, but at the bottom it
says, "Recipes tested by the Chicago Tribune."   I have never subscribed
to the Chicago Tribune. 
                     LOW-FAT HUMMUS

6  Cups cooked, or three cans (16 Oz. each) garbanzo beans, drained
6  cloves garlic, minced
1  Cup water
   Juice from one lemon
4  green onions, chopped
1/4 cup fresh parsley (optional)
1/4 tsp cayenne
Black pepper and salt to taste 

   Mash garbanzo beans and garlic or grind in food processor or blender
until smooth, adding water as necessary. 
   Add lemon juice, onions, parsley, cayenne,  and black pepper and salt
if desired. 
   Refrigerate for several hours or overnight to let flavors blend. 
    Use as a dip for julienned fresh vegetables or serve on whole wheat
pita bread.

    The recipe makes six cups. I was reluctant to make that much to test
it  so I used just a third of each of the ingredients, except the lemon, 
parsley and cayenne. I used half a lemon, several sprigs of flat-leafed
parsley, and cayenne to taste. I used canned garbanzos, and drained and
rinsed them before putting them into the VitaMix. 
    Hope you like it!