Heat an 8-inch nonstick skillet over medium heat. Add the sesame seeds. Cook and stir for 1 minute or until they're toasted. Remove the skillet from the heat.Place the chickpeas, lemon juice, garlic and sesame seeds into a food processor. Cover and process until the mixture is smooth, adding the water, 1 tablespoon at a time, until desired consistency.Cut the bread slices into triangles. Serve with the hummus.
1 tablespoon sesame seeds1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained2 tablespoons lemon juice2 cloves garlic, minced0.25 cup water8 slices Pepperidge Farm® Whole Grain German Dark Wheat Bread, toasted
Tender, flaky puff pastry cups are filled ...
Pleasing to the eye as well as the palate,...
A quick meal doesn’t have to be bad for ...
A great way to use any leftover cooked tur...