Q: I used your Nutrition for a Healthy Pregnancy book during my pregnancy, but have loaned it to a pregnant friend and need a recipe our of it for hummus that was sooo good.
– Gail in Plantation, Florida
A: Do you mean the spinach hummus? Here it is: 1 16-ounce can of garbanzo beans (chick peas), drained and rinsed 1/4 cup raw sesame tahini 3 to 4 tbsp. fresh lemon juice 2 garlic cloves 1 /2 tsp. light soy sauce dash of ground cumin 1 cup fresh spinach leaves, washed and patted dry Combine all ingredients in a food processor and process until smooth. Add water, if needed, a tablespoon at a time until the desired consistency is reached. Serve with toasted pita bread wedges, whole-grain crackers, or as a dip for fresh vegetables. Makes 5 servings, 1/3 cup each. Happy eating! -Elizabeth Somer