Name: Hummus with Pumpking and Pomegranate
Ingredients: 1 c Cooked chickpeas; 1 c Pumpkin, cooked and mashed, or canned pumpkin; 2 tb Tahini, orig called for 1/3 cup; 1/4 c Fresh parsley, minced; 3 Cloves garlic, minced; 2 Pomegranates; Pita bread, split and warmed, or other crackers, bread, veggies

A Gallup Poll from October 1988 shows that the more money Americans make, the less sacrificial our giving becomes. Those making less than $10,000 per year give an average of 2.8 percent of their income each year to churches, charities, and other nonprofit organizations. Those making $10,000 to $30,000 give an average of 2.5 percent, those making $30,000 to $50,000 give 2.0 percent, those making $50,000 to $75,000 give a total of only 1.5 percent of their income to their church and all other nonprofit groups.

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CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Dips, Eat-lf mail, Legumes, Spreads & s	4	Servings

INGREDIENTS

1	c	Cooked chickpeas
1	c	Pumpkin, cooked and mashed, or canned pumpkin
2	tb	Tahini, orig called for 1/3 cup
1/4	c	Fresh parsley, minced
3		Cloves garlic, minced
2		Pomegranates
		Pita bread, split and warmed, or other crackers, bread, veggies

INSTRUCTIONS

Puree the chickpeas, pumpkin, tahini, parsley, and garlic until smooth.
Transfer to a serving plate.
Bread open the pomegranates and separate the seeds from the inner
membranse. Sprinkle he seeds over the hummus serv chilled or at room
temperature with the pitas or other "dippers".
Per serving: 174 Calories; 5g Fat (25% calories from fat); 6g Protein; 29g
Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 1 Starch/Bread;
1/2    Lean Meat; 1 Fruit; 1/2 Fat
Recipe by: The Healing Foods Cookbook, Prevention Mag, Rodale Press
Posted to Digest eat-lf.v097.n039 by "Ellen C." <ellen@elekta.com> on Feb
10, 1997.

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