Spiros, it’s the week before Christmas and if you’re like me, you’re rushing around trying to finish gifts (quilted and otherwise) and attending parties (I have four just this week!).

So here’s one of my favorite fix-it-in-five-minutes meal recipes that you can also use as a last-minute party dish.  You can throw together with stuff that’s probably already on your pantry shelf.  AND it’s low fat, low-cal, healthy and delish to boot!


1 15-ounce can chickpeas* (garbanzo beans) drained – save liquid
1 teaspoon to 1 Tablespoon olive oil
¼ teaspoon ground cumin
1 teaspoon dried parsley or 1 Tablespoon chopped fresh parsley
¼ teaspoon garlic powder or 1 clove fresh garlic
Juice of ½ lemon
6-8 sundried tomates, cut into ¼” pieces (use scissors)
Salt to taste

Into a food processor, put everything except olive oil and reserved liquid from the chickpeas.  Turn on, and gradually add 2 Tablespoons of reserved liquid from the chickpeas, just enough so that the mixture blends smoothly in the bowl.  Add olive oil – less or more, depending on how low-fat you want this to be.  Process until smooth.  Serve with pita bread, crackers (I like RyeKrisp Light) or dipping veggies.  Makes about 1 cup.  (Hint: it’s more flavorful the second day.)

*If you don’t have chickpeas, you can use any canned beans.  For a Mexican twist, add some hot sauce or chipotle peppers.