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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Dose | (15oz) chickpeas(Garbanzos) |
| 2 Esslöffel | lemon juice |
| 1/4 Teelöffel | ground cumin |
| 1 klein | Garlic clove; minced, (I use at least twice this amount and let the blender do the mincing) |
| 1 Prise | cayenne pepper |
| 2 Esslöffel | Minced parsley; (I don't use) |
| 1 Esslöffel | Minced red onion; (I don't use) |
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Fat free hummus is easy. I do it about once a week. I use an Ornish recipe from _Everyday Cooking_ but add about 1 T of tahini. I figure at 7.5 g fat/T with 32 T in this recipe that's 1/4 g fat/T and I can handle it since I eat no dairy.
Drain chickpeas, reserving juice. Do not rinse. Transfer peas to a food processor or blender and blend with 1/2 c reserved chickpea juice, lemon juice, cumin, garlic and cayenne. Add parsley and red onion and pulse briefly just to mix.
I usually start with a smaller amount of the juice, adding more to get the consistency I want. I found 1/2 c to be too much.
By the way, hummus is caro here, too. It's even cheaper to make at home if you cook the beans yourself.
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