Recipe: Hummus with Sun-Dned Tomatoes
Appetizers and SnacksHummus with Sun-Dned Tomatoes
Source: The Vegetarian Gourmet's Easy Low-Fat Favorites by Bobbie Hinman
Sun-dried tomatoes enhance this popular spread by adding ti lively color mi4
a delicious flavor that's slightly tart, yet slightly sweet. Spread on crackers or
vegetable dippers, this is sure to be a favorite.
4 sun-dried tomato halves (not packed in oil), cut into 1/4-inch pieces
Boiling water
1 (1-pound) can chickpeas (garbanzo beans), rinsed and drained (or 2 cups of cooked beans)
1/4 cup water
2 tablespoons lemon juice
2 tablespoons tahini (sesame paste)
2 to 3 cloves garlic, chopped
1 teaspoon dried parsley flakes
Dash pepper
Place tomatoes in a small bowl and cover with boiling water. Set aside for 10 minutes.
In a blender container, combine remaining ingredients. Blend until smooth.
Add tomatoes and blend for a few seconds, until tomatoes are in tiny pieces but not completely pur ed. Stir a little more water into the spread if a thinner consistency is desired.
Chill several hours
Serve-again hint:
Hummus piled into a pita with chopped tomato and shredded lettuce makes a terrific sandwich.
Makes 1 1/2 cups
Each tablespoon provides:
22 Calories, 1g Protein, 1g Total fat (0 g Sat. fat), 3g Carbohydrate, 23 mg Sodium, 0 mg Cholesterol
Source: The Vegetarian Gourmet's Easy Low-Fat Favorites by Bobbie Hinman
Sun-dried tomatoes enhance this popular spread by adding ti lively color mi4
a delicious flavor that's slightly tart, yet slightly sweet. Spread on crackers or
vegetable dippers, this is sure to be a favorite.
4 sun-dried tomato halves (not packed in oil), cut into 1/4-inch pieces
Boiling water
1 (1-pound) can chickpeas (garbanzo beans), rinsed and drained (or 2 cups of cooked beans)
1/4 cup water
2 tablespoons lemon juice
2 tablespoons tahini (sesame paste)
2 to 3 cloves garlic, chopped
1 teaspoon dried parsley flakes
Dash pepper
Place tomatoes in a small bowl and cover with boiling water. Set aside for 10 minutes.
In a blender container, combine remaining ingredients. Blend until smooth.
Add tomatoes and blend for a few seconds, until tomatoes are in tiny pieces but not completely pur ed. Stir a little more water into the spread if a thinner consistency is desired.
Chill several hours
Serve-again hint:
Hummus piled into a pita with chopped tomato and shredded lettuce makes a terrific sandwich.
Makes 1 1/2 cups
Each tablespoon provides:
22 Calories, 1g Protein, 1g Total fat (0 g Sat. fat), 3g Carbohydrate, 23 mg Sodium, 0 mg Cholesterol
MsgID: 3130407
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Healthy Recipes (9)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Healthy Recipes (9)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Healthy Recipes (9) |
Betsy at Recipelink.com | |
2 | Recipe: Sweet Cinnamon Tofu Dip |
Betsy at Recipelink.com | |
3 | Recipe: Hummus with Sun-Dned Tomatoes |
Betsy at Recipelink.com | |
4 | Recipe: Banana Corn Bread |
Betsy at Recipelink.com | |
5 | Recipe: Boiled New Potatoes |
Betsy at Recipelink.com | |
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