LowFat (no-oil) Hummus
6 garlic cloves, oven roasted, and 1 clove, chopped
1 cup dried chickpeas, soaked overnight and drained
1 bay leaf
5 cups vegetable stock
1/4 cup fresh lemon juice
1 lemon, zested
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspon freshly ground black pepper
1/2 cup fresh parsley, minced
salt, to taste
1. To roasted the garlic, preheat oven to 375 degrees F. Put cloves (with peel) in oven until the peels turn a bit black, about 15 minutes. Let them cool and they peel very easily.
2. Add beans, bay leaf and vegetable stock to 2-3 quart pot. Bring to boil, lower heat, and simmer covered for 2 1/2 hours, or until tender. After cooking, drain the beans of any remaining liquid and reserve the stock.
3. Transfer beans to a food processor and puree. Add lemon juice and continue to puree. Gradually add some of the reserved bean stock if a creamier texture is desired.
4. Add the remaining ingredients and mix well. Serve at room temperature or chilled.
Serving size: 1/3 cup. 140 calories, 2.2 grams fat, 0 cholesterol, 21 mg sodium (plus added salt)'