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Monday, October 29, 2012

[Healthy_Recipes_For_Diabetic_Friends] Chipotle Lime Two-Bean Hummus - 13g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *
                      Chipotle Lime Two-Bean Hummus
Recipe By     :The Every Day Vegan
Serving Size : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                cup cooked kidney beans
1                cup cooked chickpeas -- (garbanzo beans)
4        Tablespoons freshly squeezed lime juice -- to 4 1/2 T.
1 1/2    Tablespoons tahini paste
1       medium clove garlic -- sliced (see note)
2        Tablespoons extra virgin olive oil -- to 2 1/2 T
     1/2      teaspoon sea salt
1 1/2      teaspoons chipotle hot sauce -- (I use Tabasco)
1           teaspoon agave nectar
    1/16      teaspoon allspice -- to 1/8 teaspoon
1         Tablespoon water -- to 2 Tablespoons (to thin dip as desired)
1           teaspoon lime zest -- grated (see note)
     1/4           cup fresh cilantro leaves -- (not packed)
In a food processor, combine all ingredients except water, lime zest, and
cilantro. Purée until smooth, gradually adding water as desired to thin
dip and scraping down sides of bowl as needed. Add lime zest and cilantro
and pulse briefly to incorporate cilantro.
Makes about 2 cups (8 one-quarter cup servings)
Cooking Notes:
1) I prefer this dip with just a hint of garlic, so I use a very small
clove. If you are a garlic lover, feel free to use more.
2) Before juicing limes, zest one or two to collect about 1 tsp of the
rind; be careful to avoid the bitter white pith. I find a kitchen rasp
(also called a microplane grater) is the best tool for zesting citrus.
3) For a burrito filling: Spread this hummus onto whole-wheat (or your
favorite) tortillas and top with sautéed veggies seasoned with cumin,
chili powder, or other seasonings. Roll, bake until golden, and enjoy!
Cuisine:
"TexMex"
Source:
"Dreena's Vegan Recipes"
S(Formatted by Chupa Babi):
"Oct 2012"
Yield:
"2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 114 Calories; 6g Fat (42.1%
calories from fat); 4g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 1471 0 0 0 0 0