Ingredients for hummus quicksand recipe:
1 can (15 oz.) chickpeas, drained
6 tablespoons cold water
1 small jalapeno pepper (Remove the seeds if wanted less spicy)
1 small clove garlic
2 tablespoons tahini (sesame seed paste)
One lemon?s juice
1 teaspoon salt
Suggestions to dip in the Quicksand:
4 fresh whole wheat pitas, sliced into wedges
1 pint cherry or grape tomatoes
1/2 English cucumber, cut into “chips” (slices)
Toss ingredients in blender on low speed for 30 seconds or until pureed, pulsing if needing. Then dip away!
Makes 8 servings.
160 Calories, 3.5 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 400 mg Sodium, 27 g Total Carbohydrates, 5 g Dietary Fiber, 1 g Sugars, 6 g Protein, 0% Vitamin A, 10% Vitamin C, 2% Calcium, 8% Iron