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Hummus from the Kitchen of the American Institute for Cancer Research
In their continuing effort to promote cancer-preventive lifestyle choices, the American Institute for Cancer Research and author Dana Jacobi create delicious and healthy dishes like this one, hummus.
In the Arabic language, the word 'hummus' means 'chickpeas', and the hummus we eat is actually translated as 'chickpeas with tahini.'
Humans have been eating chickpeas (legumes) for thousands of years, and this makes sense because chickpeas are a great source of protein and fiber.
The AICR also says that,
Hummus is commonly served as a dip with pita bread, but it is also great with raw vegetables, like carrots, celery and bell pepper slices. Serve hummus as a sandwich on mini whole-wheat pita with sliced tomatoes and cucumbers layered on top. This pairs well with a nice hot lentil soup.
- 2 (15-oz.) cans no-salt-added chickpeas, drained, liquid reserved
- 5 garlic cloves, minced
- 1/3 cup tahini
- 5 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. chickpea liquid
- 1 Tbsp. extra virgin olive oil
- Salt to taste
- Paprika or parsley sprigs for garnish, optional
Place all ingredients except salt and optional garnish in food processor. Process until mixture is coarsely puréed. Add salt to taste. Serve at room temperature or chilled. Garnish with a dash of paprika or parsley sprigs.
Makes 10 servings. Per Serving: ¼ cup
Per serving: 144 calories, 7 g total fat (1 g saturated fat), 16 g carbohydrate, 6 g protein, 5 g dietary fiber, 13 mg sodium.