Hummus Bi Tahina

This recipe is slightly modified from "The Complete Cooking Light" Cookbook. This is great served with pita wedges or raw veggies. I like to garnish it with a spritz of olive oil and paprika.

• Ready In: 6 mins
• Serves: 48
• Yields: 3 cups

Ingredients

• 2 (15 ounce) cans garbanzo beans, undrained
• 3  small garlic cloves
• 1⁄4 cup tahini, plus
• 1  tablespoon tahini (sesame-seed paste)
• 1⁄4 cup fresh lemon juice
• 3  tablespoons water

Directions

1. Drain chickpeas, reserving 1/4 cup liquid, and set aside.
2. Process garlic 10 seconds in food processor or until minced.
3. Add chickpeas, reserved 1/4 cup liquid, tahini, lemon juice and water; process 3 minutes or until smooth, scraping sides of bowl occasionally.
4. Spoon tahini mixture into a serving bowl. Serve immediately or cover and chill.
5. Nutrition information (per 2 TB serving): 44 cal, 1.8 g fat, 2.4 g pro, 5.5 g carb, 1.1 g fiber, 0 mg chol, 0.7 mg iron, 74 mg sod, 28 mg calc, 1 WW point.