Roasted Garlic Hummus
High-fiber chick-peas make this dip creamy and satisfying. Served with whole wheat pita, this is a snack that's nourishing, low in fat and delicious.
Makes 6 servings
|2||tablespoons Roasted Garlic|
|1||can (15 ounces) chickpeas, rinsed and drained|
|1/4||cup fresh parsley sprigs|
|2||tablespoons lemon juice|
|1/2||teaspoon curry powder|
|1/8||teaspoon dark sesame oil|
|Dash hot pepper sauce|
|Pita bread and fresh vegetables|
- Prepare Roasted Garlic.
- Place chickpeas, parsley, 2 tablespoons Roasted Garlic, water, lemon juice, curry powder, sesame oil and pepper sauce in food processor or blender. Cover; process until smooth.
- Serve with pita bread triangles and fresh vegetables.
Cut off top third of 1 large garlic head (not the root end) to expose cloves; discard top. Place head of garlic, trimmed end up, on 10–inch square of foil. Rub garlic generously with olive oil and sprinkle with salt. Gather foil ends together and close tightly. Roast in preheated 350°F oven 45 minutes or until cloves are golden and soft. When cool enough to handle, squeeze roasted garlic cloves from skins; discard skins.
|Serving Size:||1/4 cup hummus|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||15 %|
Check out more recipes for Passover Recipes