Homemade Hummus

As I promised, I'm posting the recipe for the hummus I took to yesterday's World Wide Knit in Public Day celebration. The recipe's from an old Weight Watchers cookbook from the mid-70s before "points" were invented and "exchanges" were all the rage.

WW Hummus (serves 4)

4 oz. chickpeas (1/2 can), drained (reserve liquid)

1 Tablespoon lemon juice

2 teaspoons sesame seeds, toasted

1/2 teaspoon sesame oil

1 small garlic clove

Pinch of salt

In bowl of food processor, combine chickpeas and 1 Tablespoon reserved liquid with remaining ingredients. Process into a smooth paste, adding more reserved liquid if needed ot achieve desired texture.

Each serving = 1/2 protein, 15 optional calories

Variations I've tried (so far):

First, I always double the recipe so I use the whole can of chickpeas,

** sometimes I add 1-2 oz. roasted red pepper from a jar (water pack) and a bit of the liquid for Roasted Red Pepper Hummus

** sometimes I add 1/2 cup of mixed olive salad (from Curt's Oilerie in Fish Creek) with most of the added olive oil drained off, for Olive Hummus which adds about 30 calories per serving.

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That's it. I made the Olive for WWKIP Day yesterday the day before. Most of the time I buy a package of pita breads, cut them in half then in wedges, lightly spritz them with oil and bake for a few minute until they're crisp. I was a bit disappointed by the bought pita chips, but you're on your own with this part. Glad you liked it!

Barbara