| 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 | T | 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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