For a fun twist on hummus, add basil and Parmesan cheese to make a dip that tastes like pesto. Serve it with an array of in-season vegetables and toasted wedges of pita bread.
2 large garlic cloves
1 cup packed fresh basil
1/3 cup grated Parmesan cheese
3 tablespoons sesame seeds
1 (15-oz.) can garbanzo beans, drained, rinsed
1/4 cup extra-virgin olive oil
1/4 cup hot water
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
With food processor running, drop garlic into processor; process until minced. Add basil, cheese and sesame seeds; pulse 20 to 30 seconds or until finely chopped. Add beans; pulse 30 seconds or until chopped. Add all remaining ingredients; process 1 minute or until fluffy and well-blended.
2 cups
PER 2 TABLESPOONS: 80 calories, 5.5 g total fat (1 g saturated fat), 3 g protein, 5.5 g carbohydrate, 0 mg cholesterol, 140 mg sodium, 1.5 g fiber