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Hummus with Pita Toasts



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  • Cooking Time: N/A

Hummus with Pita Toasts

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:



Recipe via Meal-Master (tm) v8.05

Title: Hummus with Pumpking and Pomegranate
Categories: Dips, Eat-lf mail, Legumes, Spreads & s
Yield: 4 Servings

1 c Cooked chickpeas
1 c Pumpkin, cooked and mashed,
-or canned pumpkin
2 tb Tahini, orig called for 1/3
-cup
1/4 c Fresh parsley, minced
3 Cloves garlic, minced
2 Pomegranates
Pita bread, split and
-warmed, or other crackers,
-bread, veggies

Puree the chickpeas, pumpkin, tahini, parsley, and garlic until smooth.
Transfer to a serving plate.

Bread open the pomegranates and separate the seeds from the inner
membranse. Sprinkle he seeds over the hummus serv chilled or at room
temperature with the pitas or other "dippers".

Per serving: 174 Calories; 5g Fat (25% calories from fat); 6g Protein; 29g
Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 1 Starch/Bread;
1/2 Lean Meat; 1 Fruit; 1/2 Fat

Ingredients:

2 ea 6" pita loaves* 3 tb Butter; melted 19 oz Can chick peas; rinsed/drain
3 tb Tahini (sesame seed paste) 1 tb Olive oil 3 tb Fresh lemon juice 3
Garlic clove; mashed** 1 ts Salt 1 ts Olive oil for garnish
Fresh parsley; chopped
Water

*Split each round & cut into 8 triangles **mince & mash garlic with salt
Brush the rough sides of the pita triangles with butter, sprinkle them
w/salt to taste & bake on a baking sheet in the top third of a preheated
400 deg. oven until golden, about 6-8 minutes. In a food processor, blend
chick peas, tahini, oil, lemon juice, garlic paste & pepper and enough
water to cover mixture to taste until smooth. May be made 1 day in advance
& chilled. Sprinkle with parsley & drizzle a bit of olive oil & sprinkle
with parsley to serve with pita toasts.

Serves:

4 Servings
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