Vegetable-Topped Hummus Recipe - Cooking Index
Vegetable-Topped Hummus Recipe - Cooking Index
Look for tahini, a thick paste made from ground sesame seeds, in the ethnic section of major supermarkets, Middle Eastern markets or health food stores.
Courses: Dips and Spreads, Starters and appetizers| 1 | Garbanzo beans - (15 oz) - rinsed, drained | |
| 2 tablespoons | 30ml | Tahini |
| 2 tablespoons | 30ml | Lemon juice |
| 1 | Garlic clove | |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 | Tomato - finely chopped | |
| 2 | Green onions - finely chopped | |
| 2 tablespoons | 30ml | Chopped fresh parsley |
In food processor or blender combine garbanzo beans, tahini, lemon juice, garlic and salt; process until smooth.
Combine tomato, onions and parsley in small bowl.
Place bean mixture in medium serving bowl; spoon tomato mixture evenly over top. Serve with wedges of pita bread or assorted crackers.
This recipe yields 8 servings.
Exchanges Per Serving: 1/2 Starch, 1 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 82; Calories from fat 31%; Total Fat 3g; Saturated Fat 1g; Protein 3g; Carbohydrates 11g; Cholesterol 0mg; Sodium 429mg; Dietary Fiber 3g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.