Source: dLife

A creamy, lemon hummus dip with just a perfect hint of spice.

Servings

0.33 cup sour cream
0.25 cup cold water
2 tbsp fresh lemon juice
1 tbsp olive oil
0.5 tsp ground cumin
0.5 tsp paprika, hot, Hungarian
0.5 tsp hot pepper sauce
0.25 tsp salt (optional)
19 oz canned garbanzo beans (chickpeas), unsalted , rinsed and drained
2 medium garlic cloves , peeled
2 tbsp fresh cilantro , chopped

1 Using a food processor or blender, puree all ingredients, except cilantro, until smooth. Wrap and chill until serving time. Sprinkle with cilantro just before serving.

Rinsing and draining chickpeas reduces sodium. This dip works well with torn whole wheat pitas, crisp bell peppers, and celery sticks. It also works nicely as a sandwich spread.