Posted on August 3, 2009. Filed under: Diabetes/diabetic recipe, Starter | Tags: , , |

Chick peas are one of the most versatile beans that abound in all major nutrients like vitamin A, vitamin C, iron, calcium as well as fibre. This is a healthier version of the traditional hummus that is made using loads of olive oil. Serve this lemony-garlic chick pea spread on thin whole wheat pita bread and sprinkle a little chilli powder on top for that added spice.
I often serve leftover hummus with whole wheat toast for breakfast as a healthier substitute to butter. Try it and I am sure you will enjoy it.

Preparation Time : 20 mins.
Cooking Time : 15 mins.

Makes 1 cup.

½ cup chick peas (kabuli chana)
2 cloves garlic
juice of 1 lemon
4 tablespoons low fat curds
salt to taste
1 teaspoon olive oil
For the garnish
1 teaspoon chopped parsley
chilli powder
1. Soak the chick peas in water for 6 hours making sure that they are covered with water.
2. Cook the chick peas in a pressure cooker. Cool and drain. Keep the drained liquid aside.
3. Put the oil, lemon juice, curds, cooked chick peas, garlic, salt and some of the strained water in a blender and blend until smooth. If the mixture is too thick, add 2 to 3 tablespoons of water.
4. Place this mixture in a serving plate and sprinkle parsley and chilli powder on top.
5. Serve with thin strips of vegetables or with whole wheat pita bread.

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