I have been promising Danielle from Humes, Party of Three this recipe for months now.
It’s been even longer for my freelancer, Maria Tzavaras.
I apologize to both of them for tempting them, Maria physically, with the goods and not delivering.
I wish I could take credit for this recipe but that goes to Canadian Living, a fantastic magazine that never fails to provide timely information and fantastic recipes.
Herbed hummus dip
Makes 2 cups
1 can (19 oz/540 ml) chickpeas, drained and rinsed
3 tbsp each lemon juice and water
2 tbsp light mayonnaise
1 tbsp extra-virgin olive oil
¼ tsp each dried dillweed and salt
2 tbsp minced fresh parsley
2 cloves garlic, minced (it makes a good and hot, yummy)
1 green onion, chopped
In a food processor, blend chickpeas, lemon juice, water, mayonnaise, oil, dillweed, salt and pepper until smooth; stir in parsley, garlic and onion.
Make a head: Refrigerate in an airtight container for up to three days.
Per 1 tbsp: about 23 calories; 1 g protein; 1 g total fat (trace saturated fat); 3 g carbs; 1 g fibre; 0 mg chol; 60 mg sodium.