Another Hummus Recipe
1 no ingredients
1-2 cans garbanzos 1/4 - 1/2 cup fat-free yogurt (opt).
1 T lemon juice 2-4 garlic cloves, minced or crushed 1 Pn
pinch of coriander 4 - 6 drops of toasted sesame oil*
* (optional, negligible fat, adds flavor) Must be TOASTED SESAME OIL
(I found in Asian food section of HFS.Very strong flavor, a bottle
should last for years)
Mash garbanzos (I mash with a potato masher, then run in batches in
blender, because I like my hummus smooth) Mix in everything else,
tasting as you go along. Salt can be added, if you like. I also add
some red pepper on the top before serving. Chilling seems to mix the
flavors. Serve with pita wedges.
With the sesame oil you really get the taste without all the fat. Play
around with it. I have never tasted hummus that was the same, it all
varies depending on who makes it! Oh yes, cucumber goes well with
this (on top of pita wedge).
Enjoy! Tyrrell in Texas Tyrrell Courtney
<email@example.com> Fatfree Digest, Vol. 8, Issue 40, June
1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
to Ethnic Recipes
Food Tips of the Week
A few tips on healthy eating
If your aim is to lose weight and also enhance your all round well-being, among other things you really should follow a thoughtfully planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of grains and vegetables every day and take in the right proportion of nutrients.
The case against low carb diets
Its popular as hell, but it is really safe for you?
Eating more animal-based products may lead into high consumption of saturated fat and cholesterol, which many authorities believe will increase the chance of heart problems.
Many scientific studies recently have shown that eating too much animal fat can lead to increased chance of cancer, heart problems and other serious conditions.
Lycopene super foods
(includes watermelon, red bell peppers & sweet gourd)
The nutrient lypcopene is a non-synthetic compound and part of the same family of phytochemicals as carotene. It is the reason for the vivid red color of a good number of foods.
Intrestingly, unlike many other nutrients, lycopene is not damaged if it is cooked, but is observably increased in efficacy by being cooked.
Its key theraputic value is that it acts as an antioxidant and seems to be of use in the battle to lower the probabilty of developing cancer.
This useful phytochemical is the most effective quencher of singlet oxygen, which is connected with skin aging. It is also believed to slow down the growth of diseases affecting arterial blood vessels.
Another Hummus Recipe - Recipes 4u
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