Here's one variation:

Hummus

Serving size 1/3 cup. 140 calories, 2.2 grams fat, 0 cholesterol, 21 mg
sodium (plus added salt).

For a shortcut, start with 2 1/2 cups of canned beans, drained and rinsed.
The lemon juice and stock add flavor and lighten the texture.

Makes 2 1/4 cups. Serves 4-8.

1 cup dried chickpeas, soaked overnight and drained
1 bay leaf
5 cups vegetable stock
1/4 cup fresh lemon juice
6 garlic cloves, oven roasted, and 1 clove, chopped
Zest of one lemon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspon freshly ground black pepper
1/2 cup minced fresh parsley
Salt to taste

Add beans, bay leaf and vegetable stock to 2-3 quart pot. Bring to boil,
lower heat, and simmer covered for 2 1/2 hours, or until tender. After
cooking, drain the beans of any remaining liquid and reserve the stock.
Transfer beans to a food processor and puree. Add lemon juice and continue
to puree. Gradually add some of the reserved bean stock if a creamier
texture is desired. Add the remaining ingredients and mix well.
Add salt to taste and serve a room temperature or chilled.



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