Guest guest Posted July 27, 2000 Report Share Posted July 27, 2000 * Exported from MasterCook * Middle-Eastern Hummus Platter Recipe By : www.vegetariantimes.com 6/00 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers And Snacks Beans And Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium clove garlic -- peeled 30 ounces canned chickpeas -- rinsed and drained 1/4 cup fresh lemon juice 1/4 cup tahini 1 teaspoon paprika 1/2 teaspoon salt 2 tablespoons olive oil 4 pita breads -- (5 to 6 inches) 6 cups bite-size vegetables for serving (such as blanched broccoli and cauliflower florets and carrot and celery sticks and cucumber slices and radishes) 6 Servings Dairy Free This popular dip can be whipped up fast in a food processor. Surround it 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 375øF. 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: 383 cal.; 12g prot.; 12g total fat (2g sat. fat); 57g carb.; 0 chol.; 817mg sod.; 7g fiber - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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