Yummy hummus!

I have been talking to several clients about the importance of getting enough protein in their day and have found myself promoting hummus. It is a Meditteranean bean dip made from chick peas and olive oil. Traditional hummus has quite a bit of Olive Oil (although a healthy oil, still contains lots of calories and fat) so I found a lower-fat version that looks wonderful and simple to make. It pairs well with all sorts of fresh veggies or whole grain pita chips.

Enjoy!

Ingredients

• 1 (15 ounce) can black beans
• 1 (15 ounce) can garbanzo beans
• 1/2 cup water or bean liquid
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon ground cumin
• 2 garlic cloves, finely chopped
• 2 tablespoons fresh parsley, chopped
• salt and pepper, to taste
• pita bread or raw vegetables

Directions

1. Drain black beans and garbanzo beans and reserve liquid.

2. Rinse beans and allow to drain.

3. Place black beans, garbanzo beans, lemon juice, oils, cumin and garlic in a blender.

4. Cover and pulse-blend until finely chopped.

5. Add water or the reserved bean liquid a little at a time and continue blending until smooth.

6. Place in serving bowl and sprinkle with parsley.

7. Cover and refrigerate about 2 hours or until chilled.

8. Serve with pita bread wedges or raw vegetables for dipping.