Tuesday, February 7, 2012


another low fat hummus - PIZZA!


1 Tbsp. extra-virgin olive oil
1/4 cup tomato paste
2 tsp. dried oregano
1 tsp. dried basil
3 cloves garlic
3 cans chickpeas, drained and rinsed, 1/2 cup liquid reserved
1/4 cup tahini
1/4 cup fresh lemon juice
Kosher salt


Heat the olive oil in a small skillet over medium-high heat. 

Add the tomato paste, oregano, and basil and cook until slightly toasted, about 2 minutes.

Transfer the tomato paste mixture to a food processor. 

Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 tsp. salt. 

Puree until smooth and creamy.

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