Instructions: Makes about 2-1/2 cups. Place the juices, water, garlic, zest and tahini in the tall container and whip it or aerate it with an immersion blender or traditional blender; adding more ice water until the mixture is white and tight. Add the chickpeas (garbanzos) and puree to the desired consistency. Season with additional salt, if needed; and the coriander cohort blend, Top with lightly browned pine nuts; additional lemon juice and/or a 1/2 tablespoon of virgin olive oil. Store tightly covered in the refrigerator up to 5 days.

As listed for appetizer: 166 cals, 22% ff (4.3 g fat).

Appetizer: hummus, serve with warm pita bread points and radish chasers.

Mediterranean style salad pockets: Kashi salad with yam and yogurt dressing; radishes, and thinly sliced (shredded) napa cabbage. Use the hummus as a spread to hold all of this in side the pocket.

Dressing: thin 1 tablespoon with 1 tablespoon of juice (such as carrot, apple, or citrus) and dress a rice-pilaf salad; potato and cucumber salad with steamed asparagus. Etc.

NOTES : Loved the clean taste of ruby red grapefruit juice. Stored well.

Had the

Kashi idea: Good! Haunting flavor.

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