3 pt. Spiced Sweet Red Pepper Hummus
Source of Recipe
(shared by Dancer) www.angelfire.com/journal/wwrecipes
List of Ingredients
15 ounces chickpeas, canned -- rinsed and drained
4 ounces roasted red peppers -- drained
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic -- minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon fresh parsley -- choppedRecipe
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.
"3 Points Per Serving"; serves 4.
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Per serving: 174 Calories (kcal); 4g Total Fat; (21% calories from fat); 7g Protein;
29g Carbohydrate; 0mg Cholesterol; 459mg Sodium
Food Exchanges: 1 1/2 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
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