BEANS: Chickpea, Garlic, and Mint Dip - 4 pts, 21g Carbohydrate; 6g Dietary Fiber

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Chickpea, Garlic, and Mint Dip - 4 pts, 21g Carbohydrate; 6g Dietary Fiber

 

Recipe By :Gourmet Magazine

Serving Size : 6 Preparation Time :0:11

Categories : LowCal (Less than 300 calories LowerCarbs

Quick Spicy

Vegan Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can chickpeas -- (19-ounce) rinsed and drained

1 small garlic clove

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons torn fresh mint leaves

Accompaniment: spiced pita wedges -- recipe below

 

 

Slip skins from chickpeas with your fingers.

 

Mash the garlic to a paste with kosher salt and pepper using a mortar and pestle

(or mince and mash with a large knife) then whisk paste together with lemon

juice and oil until well blended. Toss with chickpeas, then mash with a fork

until mixture just holds together. Let stand at room temperature 1 hour for

flavors to develop. Stir in mint. Serve with pita wedges.

 

Cook's Note: Chickpeas can be seasoned and mashed 1 day ahead and chilled,

covered. Bring to room temperature, then stir in mint just before serving.

 

Spiced Pita Toasts:

4 teaspoons cumin seeds

1 teaspoon coarse salt

2 teaspoons paprika

1/2 cup olive oil

6 (6-inch) pitas with pockets

 

Preheat oven to 400 degrees F.

 

In a dry small heavy skillet, toast seeds over moderate heat, shaking skillet,

until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder,

finely grind seeds and salt with paprika and in a bowl stir together with oil.

 

Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each

round into 8 wedges and arrange, rough sides up, on 2 large baking sheets. Bake

wedges in upper and lower thirds of oven, switching position of sheets halfway

through baking, until golden brown and crisp, about 8 minutes total.

 

Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at

room temperature.

 

Yield: 96 pita toasts, Yield: 6 servings

 

Prep Time: 10 minutes

Inactive Prep Time: 1 minute

 

ChupaNote: make this a six person entree - Split each pita into 2 rounds and

brush rough sides with cumin oil. Arrange, rough side up, on 2 large baking

sheets. bake in upper and lower thirds of oven, switching positions of sheets

halfway through baking, until golden brown and crisp, about 8 minutes total. Top

with chickpea dip (at room temperature). Sprinkle with red pepper flakes. Makes

12 pizzas, 2 for each serving.

 

Description:

" 4 pts "

Cuisine:

" Mediterranean "

Source:

" TV Food Network, Episode#: CL9777 "

S(Formatted by Chupa Babi):

" 07.15.08 "

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Per Serving (excluding unknown items): 184 Calories; 9g Fat (41.8% calories from

fat); 7g Protein; 21g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 244mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 20062 0 0