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Seeded Hummus





Yields
Makes about 1 1/2 cups

To save a shopping trip when she was out of sesame seed-based tahini, Sandy Bowens simply toasted sesame seed to use in her quick, garlic-bold version of hummus. Serve hummus as a dip for crisp raw vegetables such as cucumber slices, bell pepper strips, and baby carrots. Or spread it in in the cavity of split pocket bread and fill the bread with sliced zucchini, tomato, and sprouts.

 2 tablespoons sesame seed
 2 to 4 cloves garlic
 3 tablespoons lemon juice
 2 tablespoons olive oil
 2 tablespoons plain nonfat yogurt
 1/2 teaspoon ground cumin
 1/4 teaspoon cayenne
 1 can (15 1/2 oz.) garbanzos, rinsed and drained
  Salt
Step 1
1

In a 6- to 8-inch frying pan over medium heat, stir sesame seed until golden, about 5 minutes.

Step 2
2

In a blender or food processor, combine sesame seed, garlic, lemon juice, oil, yogurt, cumin, cayenne, and garbanzos; whirl until smooth, scraping container sides often. Add salt to taste. Scoop into a bowl.

Step 3
3

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories28
% Daily Value *
Total Fat 1.8g3%

Saturated Fat 0.2g1%
Sodium 22mg1%
Total Carbohydrate 2.3g1%

Dietary Fiber 0.6g3%
Protein 0.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.