Global Vegetarian/Quick & Easy--Hummus

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* Exported from MasterCook *

 

Hummus With Roasted Red Chilies

 

Recipe By :The Global Vegetarian, Jay Solomon

Serving Size : 12 Preparation Time :0:00

Categories : The Global Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 fresh New Mexico red chilies

1 15 ounce can chickpeas -- drained

1/2 cup plain low-fat yogurt

3/4 cup tahini -- (sesame seed paste)

Juice of 1 lemon

2 cloves garlic -- minced

1/2 teaspoon ground cumin

3/4 teaspoon black pepper

1/4 teaspoon salt

2 tablespoons minced parsley

 

Place the peppers and remaining ingredients (except the parsley) in a food

processor fitted with a steel blade (or a blender) and process for about 15

seconds, until smooth. Transfer to a serving bowl and garnish with the parsley.

Serve with warm pita bread and raw vegetables such as carrots, celery, sweet

peppers, and broccoli.

 

Makes about 2 cups

 

 

MC_Busted by Karen C. Greenlee

 

 

 

 

 

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Per serving: 226 Calories (kcal); 10g Total Fat; (39% calories from fat); 10g

Protein; 26g Carbohydrate; 1mg Cholesterol; 78mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Just when you thought that hummus had become a cliche, predictable, and

uninspiring-Pow! Along comes this spirited recipe. Roasted New Mexico red

chilies reinvigorate hummus with a feel-good level of heat and a wallop of

flavor.

 

Roast the chilies by placing them over a hot grill or beneath a broiler for 4 to

6 minutes, occasionally turning, until the skin is charred. Remove the chilies

from the heat and let cool for a few minutes. With a butter knife (or your

hands), scrape and discard the charred skin from the flesh. Remove the seeds

and chop the flesh.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0