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Here's the recipe for those of you who want to give it a try!
Hummus with Roasted Garlic and Toasted Pitas
Garbanzos or chickpeas, like most beans, are a great source of cholesterol-lowering fiber. In addition, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans a perfect choice for those with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from what all garbanzos have to offer. Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. If sulfites are unwittingly consumed, persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.
Yield: 3 cups
2 cup garbanzo beans cooked
4 cloves roasted garlic
3 tablespoon lemon
2 tablespoons fresh parley
1 tablespoon tahini or sesame seeds
1 tablespoon olive oil
Kosher salt and black pepper to taste
Combine all the ingredients in a food processor and puree until smooth. Season to taste. Store in an airtight container and refrigerate for up to  week.
Per 2 tablespoons (1 ounce) serving:
Calories 28; Protein 2g; Total Fat .5g; Saturated Fat 0g; Carbohydrates 4g; Dietary Fiber 1g; Cholesterol 0mg; Sodium 65mg