This Middle Eastern dip is perfect with pita bread, crackers, or a salad.

Ingredients:
1 cup dry chickpeas (garbanzos)
5 cups water
6 to 7 bay leaves
3/4 cup chopped onion
1 clove garlic
2/3 cup tomato puree
2 tablespoons lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
Chopped fresh Italian parsley, mint, or cilantro for garnish (optional)

Directions:
Sort and rinse the chickpeas, then soak overnight in water. Drain them, then add 5 cups water and bay leaves. Bring to a boil, then reduce the heat to medium and cook for approximately 1-1/2 hours, or until the beans are completely soft. When cooked, drain the beans and puree until completely smooth in a food processor with the rest of the ingredients except the garnish.

Garnish with parsley, mint, or cilantro.

Recipe makes 2 cups (4 servings) Hummus.

Nutrition information per serving (1/2 cup):
204 calories
2.9 grams total fat
0.3 grams saturated fat
0 milligrams cholesterol

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