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Hummus with Roasted Red Chiles

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I was just going to make this for lunch, minus the

yogurt and thought I would pass it on.

 

Karen posted this a long time ago, digest 158, and I

am making it for lunch today. I made homemade pita

bread last week and need to use it up. Also, I have

dried New Mexican chiles and I have re-hydrated them

so I will use them in this.

 

* Exported from MasterCook *

 

Hummus with Roasted Red Chiles

 

Recipe By : The Global Vegetarian by Jay Solomon

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers

Vegetarian

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

2 fresh New Mexican chiles

1 15 oz can chickpeas -- drained

1/2 cup plain low-fat yogurt

3/4 cup tahini

juice of 1 lemon

2 cloves garlic -- minced

1/2 tsp ground cumin

3/4 tsp black pepper

1/4 tsp salt

2 tbsp parsley -- minced

 

Place the peppers and remaining ingredients (except

parsley) in a food processor fitted with an S blade

and process for about 15 seconds until smooth.

Transfer to a serving bowl and garnish with parsley.

Serve with warm pita bread and raw vegetables such as

carrots, celery, sweet peppers, and broccoli.

 

Makes 2 cups.

 

McBusted by Karen Greenlee

 

Per serving: 226 calories, 10g total fat, 39% calories

from fat, 10g protein, 26g carbo, 1mg chol, 78mg

sodium.

Food exchanges: 1.5 grain (starch), 1/2 lean meat, 0

vegetable, 0 fruit, 1.5 fat, 0 other carbo

 

To roast the chiles, place them over a hot grill or

beneath a broiler for 4-6 minutes, occasionally

turning, until the skin is charred. Remvoe the chiles

from the heat and let cool for a few minutes. With a

butter knife, scrape and discard the charred skin from

the flesh. Remove the seeds and chop the flesh.

 

Karen Greenlee, Veg-Recipes 158

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

 

=====

RisaG

 

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 1/09/04

 

 

 

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