Low-Fat Hummus Dip

Course : Dips
Serves: 4
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16 ounces garbanzo beans -- chickpeas
1 teaspoon tahini
1 teaspoon extra-virgin olive oil
1 teaspoon garlic chopped
1 tablespoon water
1/4 teaspoon pepper
2 teaspoons fresh lemon juice
2 teaspoons cayenne pepper to taste
1/2 teaspoon cumin
1/8 teaspoon salt
2 large hard-boiled eggs -- yolks removed
2 tablespoons chopped black olives
1 sprig parsley

Preparation / Directions:

Drain and rinse the garbanzo beans. Try to remove as much of the loose outer covering of the beans during the rinsing process as possible. Discard these outer coverings. Process all ingredients except the eggs, olives, and parsley in a blender or food processor until smooth. Place in a serving dish. Remove the egg yolks and save for another recipe or discard. Chop the egg whites into small pieces, mix with the olives, and sprinkle over the dip. Garnish with parsley to serve. Recipe for Wednesday, 4/15/98 4 servings/Serving size: 1/4 cup

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