2 large garlic clove, peeled
2 cans (15 ounces each) cans chickpeas, drained and rinsed (reserve some of the liquid)
½-¾ cup reserved chickpea liquid
2 tablespoons fresh-squeezed lemon juice
2 teaspoons extra-virgin olive oil
2 teaspoons sesame oil, see note
2 tablespoons fat-reduced peanut butter
¼ cup plain nonfat yogurt
1 teaspoon ground cumin
¾ teaspoon salt
Drop garlic cloves through the feed tube of a running food processor fitted with the steel blade. When chopped fine, stop the processor and add drained chickpeas and liquid; process for 30-60 seconds stopping the processor to scrape down the sides.
With the processor running, add, through the feed tube, the lemon juice, olive oil, sesame oil, peanut butter, yogurt, cumin and salt. Process the mixture, stopping from time to time to scrape down the sides of the processor bowl; until smooth. If the hummus is too thick or dry, thin with more of the reserved chickpea liquid. Taste and adjust salt.
Makes about 4 cups.
Cook's notes: Look for sesame oil in Asian markets and large grocery stores. Serve with fresh vegetables.
@Recipe nutrition:Nutrition values per tablespoon: 17 calories (30.5 percent from fat), 0.6 g fat (0.1 g saturated), 2.4 g carbohydrates, 0.6 g fiber, 1 g protein, 0 cholesterol, 46 mg sodium.