(From: Vegetarian Times mailing list)

Creamy Peanutty Hummus

Makes 2 cups
Dairy-free

This scrumptious spread is appealing to kids and adults alike. It's delicious served with crudites or spread onlayer on some shredded cabbage, arugula or thinly sliced apples and/or red onion slices.

* 1 medium clove garlic, halved
* 15 1/2-oz. can chickpeas, rinsed and drained
* 1/2 cup silken tofu (4 oz.)
* 1/4 cup plus 2 tsp. fresh lemon juice
* 2 Tbs. peanut butter
* 1 Tbs. olive oil
* 1/2 tsp. salt

In blender or food processor, mince garlic. Add remaining
ingredients and blend until smooth. Season to taste with freshly 
ground pepper. Transfer to storage container and use within 3 or 4 
days.

PER 1/4 cup: 111 CAL; 5 G PROT; 4 G TOTAL FAT (1 SAT. FAT);
14 G CARB.; 0 MG CHOL; 306 MG SOD.; 3 G FIBER