Shallot Hummus - 17g Carbs, 5g Fiber
Recipe By:
Serving Size: 9
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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8 large shallots
1 can chickpeas -- (15-oz.) drained and liquid reserved
1 clove garlic
1 tsp. kosher salt
1/3 cup tahini -- (sesame seed paste)
3 tbsp. fresh lemon juice
1 tbsp. olive oil
1/4 tsp. hot sauce
1/4 tsp. paprika
To serve -- Pita chips, sliced cucumber, cherry tomatoes, sliced carrots and celery
Preheat oven to 350°F. Remove white papery skin peel from shallots. Wrap shallots in foil. Bake 1 hour; cool 10 minutes.
Combine shallots, chickpeas, garlic, salt, tahini, lemon juice, olive oil, 3 to 5 tablespoons of liquid from chickpeas and hot sauce in work bowl of food processor; process until coarsely puréed. Remove to serving bowl and sprinkle with paprika. Serve chilled or at room temperature with pita chips and vegetables.
Makes about 3 cups (Serves 8-10 one-quarter cup servings).
Cuisine: "Mediterranean"
Source: "Walmart"
S(Formatted by Chupa Babi): "June 2009"
Yield: "3 cups"
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Per Serving (excluding unknown items): 155 Calories; 8g Fat (42.2% calories from fat); 6g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 229mg Sodium
Exchanges: 1 Grain(Starch)
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