Chickpeas, which form the foundation of the hummus spread

1 can (10 oz.) chickpeas
1/3 cup fresh lemon juice
3 Tbsp. tahini (sesame paste)
3 cloves garlic, pressed
1/2 tsp. cumin
1/2 tsp. curry powder
1/2 tsp. cinnamon
1/2 tsp. chili powder
1 Tbsp. best quality extra-virgin olive oil
1 Tbsp. finely chopped parsley
Sprinkling of hot or sweet paprika
Freshly ground black pepper, to taste

Drain chickpeas, reserving the liquid.

In a food processor puree chickpeas, lemon juice, tahini, garlic, cumin, curry

powder, cinnamon and chili powder until smooth. Add enough of the reserved chickpea juices (plus water, if necessary) as needed to obtain a soft, creamy consistency. Transfer to a shallow serving bowl and garnish with drizzled olive oil, chopped parsley, paprika and freshly ground black pepper.

Makes 8 servings.

Per serving: 100 calories, 5 g total fat (<1 g saturated fat), 10 g carbohydrate, 3 g protein,
2 g dietary fiber, 140 mg sodium.

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