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Make Your Own Lemony Hummus

Written By Pam Brandon and Anne-Marie Denicole On January 4, 2012

Divas_hummusPut down the cookies, step away from the fridge.  It’s hard to go cold turkey for the New Year, so stock up with satisfying, healthful eats, like this zingy lemony hummus that makes celery and carrot sticks more of a meal. 

Make this creamy hummus from scratch with canned garbanzo beans (also called chickpeas), a firm, chewy, slightly sweet bean. This dip is less expensive than the store-bought kind, and full of protein, low in unsaturated fat and high in fiber.   And you can throw it together in about 10 minutes.    


Make-Your-Own Lemony Hummus

Make 2 cups


15-ounce can garbanzo beans, drained and rinsed

3 tablespoons water

4 tablespoons lemon juice

1 clove garlic, peeled

2 teaspoons ground cumin

2 teaspoons coriander

1 teaspoon paprika, plus more for garnish

1 tablespoon olive oil, plus more for drizzling

1/2 teaspoon coarse salt


Combine all ingredients in a food processor or blender until smooth, scraping sides of bowl.


Transfer to a bowl and drizzle with olive oil and sprinkle with paprika. Cover and refrigerate up to a week.



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