Deb H.

The beans and flaxseed make this dish packed with fiber. Hummus makes a great, very convenient snack food that you can dip with cucumber slices or multigrain chips. The flaxseed in this recipe is an added health bonus!

1 can (15 oz) garbanzo beans                                 1/2 teaspoon salt

2 tablespoons lemon juice                                      3 tablespoons tomato paste

1/2 cup tahini (sesame paste)*                               1 teaspoon dried basil

3 cloves garlic (chopped)                                       1/2 teaspoon dried oregano

2 teaspoons olive oil                                              1/4 cup ground flaxseed

1/8 teaspoon cayenne pepper

*You can purchase the tahini in the health food section at Fry’s or at Whole Foods Market.

Drain the garbanzo beans, reserving the liquid. Combine all ingredients in food processor. Puree until smooth, adding the garbanzo bean liquid to thin to consistency you like. Refrigerate for 3-4 hours to blend the flavors before serving .

This freezes well. You can put half in the refrigerator and half in the freezer for later use.

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