4 garlic cloves, peeled
1 giant lemon
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
2 tablespoons tahini
3 tablespoons olive oil
2 tablespoons water
1⁄ 2 teaspoon salt
1⁄ 8 teaspoon floor pink pepper (cayenne)
1⁄ 2 teaspoon paprika
2 tablespoons chopped recent cilantro (non-obligatory)
pita bread wedges
1. In 1-quart saucepan, warmth 2 cups water to boiling over excessive warmth. Add garlic and prepare dinner 3 minutes to blanch; drain.
2. From lemon, grate 1 teaspoon peel and squeeze tablespoons juice. In meals processor with knife blade hooked up, mix beans, tahini, garlic, lemon peel and juice, oil, water, salt, and floor pink pepper. Puree till clean. Switch to platter; cowl and refrigerate as much as 4 hours. To serve, sprinkle with paprika and cilantro, if utilizing. Serve with pita bread wedges and olives.
3. Makes 2 cups. Every tablespoon:
About 28 energy, 1g protein, 2g carbohydrate,2g whole fats (0g saturated), 0mg ldl cholesterol, 54mg sodium.