| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
New, Vegtime7 |
6 |
servings |
INGREDIENTS
| 2 |
md |
Clove garlic; peeled |
| 30 |
oz |
Canned chickpeas; rinsed and drained |
| 1/4 |
c |
Fresh lemon juice |
| 1/4 |
c |
Tahini |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1 |
tb |
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
6 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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