Guest guest Posted December 29, 2001 Report Share Posted December 29, 2001 * Exported from MasterCook * Sun-Dried Tomato Hummus With Pita Recipe By : Vegetarian Times Vegetarian Entertaining, page 6 Serving Size : 20 Preparation Time :0:00 Categories : Appetizers And Snacks Beans And Legumes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sun-dried tomatoes (not oil-packed variety) 30 ounces canned chickpeas -- drained 1 cup low-fat or nonfat plain yogurt 1/2 cup tahini -- (sesame seed paste) 2 cloves garlic -- minced, up to 3 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 lemons -- juice of 2 tablespoons minced fresh parsley -- up to 3 tbls. 4 pita breads cut in triangles -- up to 6 Makes 5 cups. In a medium mixing bowl, soak the tomatoes in plenty of warm water for about 1 hour. Drain the liquid and mince the tomatoes. Combine all of the ingredients except the parsley and pita in a blender or food processor fitted with a steel blade, and process until smooth., about 5 to 10 seconds. (For a chunky hummus, mash the ingredients by hand in a mixing bowl.) Transfer the hummus to a serving bowl and refrigerate for at least 2 hours before serving. Garnish with the parsley and serve as a dip with pita bread wedges. Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian Times. Menus and Recipes by Jay Solomon. Per 1/4 cup Hummus with 1/2 Pita: 196 calories; 7 g Protein; 4 g Fat; 31 g Carbohydrates; 1 mg Cholesterol; 369 mg Sodium; 6 g Fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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