Almond–Red Pepper Hummus - 22g Carbs, 6g Fiber, 3g Sugar
{Suggestions: Choose low carb veggies instead of bread. Olives will
add to the sodium. The "1/4 tsp salt" can also be left out to further
reduce the sodium impact. Take Care, Gloria
From: www.libertymedical.com
Beans and nuts provide a protein boost without any saturated fat. Serve
this spread with a variety of fresh-cut veggies and breads for a tasty
snack. Or assemble a meze (selection of appetizers) by placing a bowl
of the spread on a large platter with grilled zucchini and eggplant,
olives, celery sticks and baby carrots.
Prep Time: 15 minutes
1 (15oz can) garbanzo beans (chickpeas), drained and rinsed
2/3 cup slivered almonds OR walnut pieces, toasted*
1 medium drained roasted red pepper from jar
2 Tbsp freshly squeezed lemon juice
1 Tbsp extra-virgin olive oil
2 large cloves peeled garlic, coarsely chopped
1/2 tsp ground cumin
1/4 tsp salt
Freshly ground black pepper
Bottled hot pepper sauce
Desired assorted crudites and/or toasted breads (optional; see recipe, below)
*To toast nuts, place nuts in single layer in shallow baking pan. Bake
in a preheated 375 degrees F oven about 5 minutes or until lightly brown.
Cool nuts before using.
1. Place garbanzo beans, nuts, red pepper, lemon juice, olive oil, garlic, cumin and salt in food processor container. Cover and process until pureed, stopping occasionally to scrape sides of container.
2. Transfer mixture to small bowl. Season to taste with black pepper and hot pepper sauce. Serve with assorted crudites and/or, if desired, toasted breads.
Serves 12 (2 tablespoons per serving).
Pita Chips and/or Crostini:
Preheat oven to 375 degrees F. For pita chips, cut whole-wheat pita bread
into wedges.
For crostini, cut whole-wheat baguette diagonally into 1/2-inch-thick
slices. Place bread pieces in a single layer on large baking sheet.
Lightly brush with extra-virgin olive oil. Bake for 10 to 12 minutes
or until lightly toasted and crisp.
Serves: 12
Serving Size: 2 tablespoons
Nutrition per Serving:
180 Calories, 80 Calories from fat, 1g Saturated Fat, 0g Trans Fat,
0mg Cholesterol, 260mg Sodium, 22g Total Carbs, 6g Dietary Fiber,
3g Sugars, 4g Protein
Exchanges: 1 starch, 1 vegetable, 2 fat
