Friday, December 16, 2005

From meat to lovely beans

Ah beans. I love them so. Just don't get too near to me after I eat them sometimes. Not the nicest scent.

In a nice change from the hunks of meat, I made a new hummus recipe that I pulled from a WW magazine. It was a really simple recipe to make on a work night. I mixed it up and chilled for a couple hours. It was perfect with some mini wheat pitas. It definitely has a lemon edge to it, but if you didn't know it was lemon in it, you wouldn't be able to define what the edge was. The flavor lasted nicely for a few days in the refrigerator without overwhelming. I do have one serving left which I will freeze and will be interested to see how it defrosts. Pretty much a repeater.

* Exported from MasterCook *


Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Spreads/Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/2 ounces chickpeas, canned
4 teaspoons natural peanut butter
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
1 garlic clove
1/8 teaspoon ground cumin
1/8 teaspoon salt

Drain and rinse chickpeas, reserving 1/3 cup of the canned chickpea liquid; set aside.

In a food processor or blender, combine the chickpeas, peanut butter, lemon juice, lemon rind, garlic, cumin, and salt. With the processor running, gradually add the reserved chickpea liquid through the feed tube and process until smooth.

"WW magazine - July/August 2003"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 224 Calories; 5g Fat (21.0% calories from fat); 9g Protein; 35g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 554mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : 4 points

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

1 comment:

Cate said...

I love, love, love hummus, especially with a little balsamic vinegar drizzled on top - yum! WW also has a great recipe for a white bean dip that you may want to check out...