Fat... 3 g (All healthy fat!!)
12-ounce can of garbanzo beans, (chickpeas)
1 tablespoon tahini (sesame paste)
1 tablespoon lemon juice
1 teaspoon finely chopped garlic
3 tablespoons olive oil
sea salt to taste
freshly ground black pepper
Drain and rinse the garbanzo beans.
Puree the garbanzo beans in a blender or food processor with the tahini, lemon juice and garlic.
With the machine running, add the olive oil slowly, until the hummus becomes thick and creamy.
Add salt and pepper to taste.
Serve with whole wheat pita bread cut up into small triangles.
NOTE: Store the remaining beans in a covered container in the refrigerator for up to 5 days.