Wednesday, January 20, 2010

Skinny Parsley Hummus

Hummus is such a healthy and satisfying snack. It's healthy made the traditional way but I was trying to reduce the calories so I could nibble away without any worries. I substituted chicken stock in place of the olive oil. I have to admit I thought this substitution would change the flavor and make it so it wasn't satisfying but it was really good. No sacrifice in taste necessary!

Skinny Parsley Hummus
6 servings, 1 WW/serving
1 can of garbanzo beans(chickpeas)-rinsed and drained
1 cup Italian flat leaf parsley
1 tbsp tahini
1/3 cup chicken stock
juice from 1 1/2 lemons
1 clove of garlic
1 1/2 tsp kosher salt
2 tortillas for dipping

Preheat oven to 400 degrees.

Add all ingredients in a food processor and give it a whirl. Process until smooth. Texture is a personal preference. If you prefer it chunkier, process the hummus less.

Very lightly brush one side of a tortilla. Salt and pepper the tortilla and bake for 5 minutes or until golden in a 400 degree oven. Remove the tortillas from the oven and cut into wedges.
Also can be served with carrots, celery, pita bread or crackers.

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