Guest guest Posted June 5, 2002 Report Share Posted June 5, 2002 Middle-Eastern Hummus Platter 6 servings—Dairy-free Surround this dip with fresh veggies and homemade pita toasts for a quick and healthy meal. 1/4 cup fresh lemon juice 1/4 cup tahini 1 tsp. paprika 1/2 tsp. salt 1 Tbs. olive oil 4 pita breads (5 to 6 inches) 6 cups bite-size vegetables for serving (such as blanched broccoli and cauliflower florets, carrot and celery sticks, cucumber slices and radishes) 2 (15-oz.) cans chickpeas, rinsed and drained 2 medium cloves garlic, peeled Preheat oven to 375°F. 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: 364 CAL; 12 G PROT; 10 G TOTAL FAT (1 SAT. FAT); 57 G CARB.; 0 MG CHOL; 817 MG SOD.; 7 G FIBER ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 - Official partner of 2002 FIFA World Cup http://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
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