Guest guest Posted December 15, 2000 Report Share Posted December 15, 2000 Vegetarian, Diabetic, Low-Fat Roasted-Pepper Hummus From; " The New American Heart Association Cookbook " Vegetable oil spray 1 medium red bell pepper or 1/2 cup roasted red bell pepper in a jar, rinsed and drained 2 tablespoons sesame seeds 15-or-16 ounce can chick peas, rinsed and drained 1/4 cup water 2 tablespoons fresh lime juice (1 to 2 medium limes) 1 medium clove garlic, minced, or 1/2 teaspoon bottled minced garlic 1/4 teaspoon salt 1/8 teaspoon pepper 1. Preheat broiler on high. 2. Spray a broiling pan and rack with vegetable oil spray. Broil bell pepper 3 to 4 inches from heat on broiling rack for 2 to 3 minutes on each side, or until charred. Seal bell pepper in an airtight plastic bag or put in a bowl and cover with plastic wrap. Let cool for 5 to 10 minutes, or until cool enough to handle. Peel with fingers or a sharp paring knife. Remove and discard stem, ribs, and seeds. Blot bell pepper with a paper towel. Dice bell pepper. 3. While bell pepper cools, dry-roast sesame seeds in a small non-stick skillet over medium heat for 3 to 4 minutes, shaking pan occasionally. Put sesame seeds in a food processor or blender and process for 30 seconds. 4. Add bell pepper and remaining ingredients and puree. Serve at room temperature or refrigerate in an airtight container for up to 5 days and serve chilled. Servings: 16 (2 tablespoons per serving) Calories...42....Fat...1g...Carbs...7g...Sodium..86mg....Fiber..1g. Exchanges: 1/2 Bread/Starch Quote Link to comment Share on other sites More sharing options...
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