Ingredients: Makes 4 servings
4 1/2 ounces dry garbanzo beans*
1 tablespoon lemon juice
1 teaspoon chopped garlic
1/2 ounce tahini (sesame paste)
1 tablespoon freshly chopped cilantro
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons canola oil
Directions:
- Place garbanzo beans in a bowl and cover completely with cold water. Soak overnight.
- Rinse beans and place in a medium saucepan. Cover with water about twice the amount of beans and bring to a boil over high heat. Cover, lower the heat and simmer until beans are very tender, about 1 hour. Drain and chill.
- Place beans in a food processor with remaining ingredients and puree until smooth. Serve warm or chilled.
Dietitian Note: Add a dust of cayenne, squeeze of lemon, drizzle of olive oil, and a sprinkling of parsley to keep it fresh. Try with whole wheat pitas.
*You may substitute 1 15-ounce can of garbanzo beans, rinsed, if desired.
Serving Size:
Service size: 1/4 cup
Nutritional Information:
165 calories, 9 g fat, <1 g saturated fat, 125 mg sodium, 15 g carbohydrate, 3 g sugar, 4 g fiber, 5 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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