Hummus
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
Ingredients
| 1 | can (about 15 ounces) chickpeas, rinsed and drained |
| 3 | tablespoons lemon juice |
| 4-1/2 | teaspoons tahini* |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1/2 | cup chopped seeded tomato |
| 1/3 | cup chopped red onion |
| 1/3 | cup chopped celery |
| 1/3 | cup chopped seeded cucumber |
| 1/3 | cup chopped green or red bell pepper |
| 2 | rounds pita bread |
*Tahini, a thick paste made from ground sesame seeds, is available in the ethnic section of major supermarkets, Middle Eastern markets or health food stores.
Preparation
- Combine chickpeas, lemon juice, tahini, cumin, salt and black pepper in work bowl of food processor or blender container; process until smooth. If mixture is too thick to spread, add water until desired consistency is reached.
- Spoon chickpea mixture into serving bowl. Top with tomato, onion, celery, cucumber and bell pepper.
- Preheat broiler. Split pita breads horizontally in half to form 4 rounds. Stack rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 3 minutes or until crisp.
- Serve Hummus with warm pita bread wedges.
Nutritional Information
| Serving Size: | 1/6 of total recipe |
| Calories | 188 |
| Calories from Fat | 17 % |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrate | 33 g |
| Fiber | 4 g |
| Protein | 7 g |
| Sodium | 542 mg |
Dietary Exchange
| Starch | 2 |
| Vegetable | 1/2 |
| Fat | 1/2 |
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