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| Hummus |
1 1/2 Tbsp Dijon mustard
1/8 C balsamic vinegar
1/8 C hot (not boiling) water
1 Tbsp white or brown sugar (or use Splenda)
Pinch kosher salt (optional)
Cracked black pepper to taste
1/8 C olive oil
1 clove garlic, well minced or pushed through a garlic press
1/4 C scallions, thinly sliced
Mix all the ingredients together and whisk well. Place in the refrigerator for about an hour to cool and allow the flavors to develop.
Serve over crisp green salad.
Servings 8
PointsPlus Value 2
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