Sun-Dried Tomato Hummus With Pita

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* 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.

 

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