| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
New, Vegtime7 |
6 |
Servings |
INGREDIENTS
| 2 |
|
Clove garlic, peeled |
| 30 |
oz |
Canned chickpeas, rinsed and |
|
|
drained |
| 1/4 |
c |
Fresh lemon juice |
| 1/4 |
c |
Tahini |
| 1 |
t |
Paprika |
| 1/2 |
t |
Salt |
| 1 |
T |
Olive oil |
| 4 |
|
Pita breads, 5 to 6 inches |
| 6 |
c |
Bite-size vegetables for |
|
|
serving |
|
|
such as blanched broccoli |
|
|
and |
|
|
Cauliflower florets |
|
|
Carrot and celery sticks |
|
|
Cucumber slices and |
|
|
radishes |
INSTRUCTIONS
SERVINGS DAIRY-FREE Surround this dip with fresh veggies and homemade
pita toasts for a quick and healthy meal. MEAL PLAN: Serve this
inviting dish with purchased tabbouleh salad and stuffed grape leaves
for a Middle Eastern buffet. Preheat oven to 375F. Meanwhile, in food
processor, process garlic until minced. Add chickpeas, 1/2 cup water,
lemon juice, tahini, paprika and salt. Process until smooth, scraping
down bowl as necessary. Transfer hummus to medium bowl. Lightly brush
oil over both sides of each pita. Cut each pita into 8 wedges and.
place on baking sheet. Bake until golden and toasted, about 10
minutes. Let cool for 10 minutes, then serve with hummus and cut-up
vegetables. PER SERVING HUMMUS AND PITA: 364 CAL.; 12G PROT.; 10G
TOTAL FAT 1G SAT. FAT); 57G CARB.; 0 CHOL.; 817MG SOD.; 7G FIBER
Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Jun
05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 22
Converted by MM_Buster v2.0l.
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