Weight Loss Surgery Cookbook

Chapter 15: Alluring Appetizers 241

Place all ingredients in a small bowl and mix. Refrigerate for at least 1 hour to let flavors

blend.

Vary It! If you want a smoother salsa, you can make this in a food processor. Pulse until it

reaches your desired consistency.

Per serving: Calories 14 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 150mg; Carbohydrate 3g

(Dietary Fiber 1g); Protein 1g; Sugar 2g.

T The Best Hummus

Homemade hummus is so easy to make, you may never buy commercially prepared

hummus again. It’s great dip for fresh veggies. Tahini, which provides one of the

characteristic flavors of hummus, is made from ground sesame seeds mixed with oil.

Stage: Regular foods

Preparation time: 10 minutes

Yield: 10 servings (^1 ⁄ 4 cup each)

2 cups canned low-sodium garbanzo beans,

drained and rinsed

2 tablespoons fresh lemon juice

2 cloves garlic, chopped

1 dash cayenne pepper

(^1) ⁄ 4 cup tahini
2 tablespoons olive oil
(^1) ⁄ 4 cup fresh chopped parsley
Place all ingredients in a food processor and blend well. If hummus is too thick, add 1
tablespoon water at a time until it reaches your desired consistency.
Tip: Use leftover tahini on bread or crackers like you would use peanut butter. Keep it
refrigerated after opening.
Per serving: Calories 70 (From Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 10mg; Carbohydrate 7g
(Dietary Fiber 1g); Protein 2g; Sugar 0g.