Try serving it with an assortment of raw vegetables, for added crunch and color.
2 teaspoons olive oil
2 onions, chopped
3 garlic cloves, minced
19-ounce can chick peas, rinsed and drained
3 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a medium nonstick skillet, heat the oil. Add the onions and garlic; cook,
stirring as needed, until the onions are softened, about 5 minutes.
In a blender or food processor, puree the chickpeas, lemon juice, tahini, salt
and pepper with the onion mixture. Refrigerate, covered, until chilled, at
least 1 hour.
PER SERVING: 89 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol,
147 mg Sodium, 10 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 37 mg
SERVING PROVIDES: 1 Protein/Milk.
POINTS PER SERVING: 2.