LEMONY HUMMUS

It’s no secret that hummus is a wonderful dip for raw vegetables and a fantastic spread for spring greens wraps and other sandwiches . . . but did you know it even tastes great on whole-grain spaghetti? (I admit I’ve not only put hummus directly on pasta, but I’ve devoured it!)

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Step 1

In a food processor, combine the garlic and lemon and process until smooth.

Step 2

Add the tahini and miso paste and process once more until smooth. Add the chickpeas, cumin and paprika and process for several minutes until very smooth.

Step 3

Add a little water, 1 tablespoon at a time, if a thinner texture is desired. Taste and adjust the seasoning with more lemon or cumin, if needed. To serve, transfer to a bowl and sprinkle with the parsley.

Step 4

VARIATIONS: Try any or all of these substitutions: replace the chickpeas with black beans or white beans, the parsley with coriander or dill, and the lemon with lime.

Step 5

BPA BPA, which stands for bisphenol A, is an industrial chemical that has been used since the 1950s in various plastic containers and the inside of many metal products, including tinned foods. Research has shown that BPA can seep into foods, causing possible negative health effects on the brain and/or heart, and may be linked to diabetes and obesity as well. More research is being undertaken to study BPA, but at the present time there are no federal restrictions on its use in food containers.

Step 6

What to do? Many companies now make BPA-free containers – these should be clearly labeled. You might also consider using nonplastic or metal containers, such as glass or stainless steel.

Step 7

Daily Dozen Foods X BEANS X NUTS AND SEEDS X HERBS AND SPICES