Chick-pea Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans/legum, Legumes, Low fat | 8 | Servings | |
INGREDIENTS
| 12 | oz | Cooked chickpeas, drained |
| 1/2 | c | Plain nonfat yogurt |
| 2 | T | Fresh lemon juice |
| 3 | Cloves garlic | |
| 2 | t | Olive oil |
| 1/2 | t | Salt |
| 1/2 | t | Ground cumin |
| 1/2 | t | Ground allspice |
INSTRUCTIONS
In food processor or blender, combine chickpeas, yogurt, lemon juice, garlic, olive oil, salt, cumin and allspice with 1 tablespoon water. Puree until smooth. Serving Ideas : Serve with warm pitas. NOTES : The first ingredient is actually 12 ounces drained cooked chick-peas. Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca> Weight watchers analysis: 1 serving (2 tbsp) provides 1/4 fat, 3/4 protein, and 10 optional calories. Per serving: 91 Cal, 5 g protein, 2 g fat, 13 g carbo, 151 mg Na, 0 mg cholesterol, 1 g dietary fibre Recipe by: Weight Watchers Complete Cookbook & Program Basics, p50 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 28, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 264.1mg
Potassium: 73.3mg
Carbohydrates: 6.5g
Fiber: 1.9g
Sugar: <1g
Protein: 2.2g