Ingredients :
2 cans chickpeas -- (15 ounce)
2/3 cup low-fat sour cream
1 clove garlic -- grated on a Microplane grater
2 tablespoons fresh lemon juice
1 tablespoon dried thyme
2 teaspoons extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Preparation Method :
1. Place chickpeas, sour cream and garlic in the bowl of a food processor and process until creamy. Scrape down the sides occasionally to make sure everything gets pureed evenly.
2. Add the lemon juice, dried thyme, olive oil, cumin, salt and cayenne pepper, pulse to combine. Taste the hummus and add more of any ingredient according to your preference.
3. Hummus can be made in advance and stored for a day or two in a tightly sealed container in the refrigerator. To serve, spoon hummus into a bowl and sprinkle lightly with smoked or regular paprika. Serve with fresh vegetables or store-bought or homemade pita chips.
4. This hummus recipe makes 2 cups.
Per Serving (excluding unknown items):
220 Calories;
5g Fat (20.8% calories from fat);
11g Protein;
34g Carbohydrate;
9g Dietary Fiber;
4mg Cholesterol;
169mg Sodium.
Exchanges:
2 Grain(Starch);
1/2 Lean Meat;
0 Vegetable;
0 Fruit;
1/2 Fat;
0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Source : "Adapted from Cooking Equipment@about.com"
Formatted by : Chupa Babi
* Exported from MasterCook *
2 cans chickpeas -- (15 ounce)
2/3 cup low-fat sour cream
1 clove garlic -- grated on a Microplane grater
2 tablespoons fresh lemon juice
1 tablespoon dried thyme
2 teaspoons extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Preparation Method :
1. Place chickpeas, sour cream and garlic in the bowl of a food processor and process until creamy. Scrape down the sides occasionally to make sure everything gets pureed evenly.
2. Add the lemon juice, dried thyme, olive oil, cumin, salt and cayenne pepper, pulse to combine. Taste the hummus and add more of any ingredient according to your preference.
3. Hummus can be made in advance and stored for a day or two in a tightly sealed container in the refrigerator. To serve, spoon hummus into a bowl and sprinkle lightly with smoked or regular paprika. Serve with fresh vegetables or store-bought or homemade pita chips.
4. This hummus recipe makes 2 cups.
Per Serving (excluding unknown items):
220 Calories;
5g Fat (20.8% calories from fat);
11g Protein;
34g Carbohydrate;
9g Dietary Fiber;
4mg Cholesterol;
169mg Sodium.
Exchanges:
2 Grain(Starch);
1/2 Lean Meat;
0 Vegetable;
0 Fruit;
1/2 Fat;
0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Source : "Adapted from Cooking Equipment@about.com"
Formatted by : Chupa Babi
* Exported from MasterCook *
