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Vegetarian, Diabetic, Low-Fat Roasted-Pepper Hummus

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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

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