Kalamata Hummus

recipe

Yield:

8 servings (serving size: 2 tablespoons hummus and 2 pita wedges)

Recipe from

Recipe Time

Prep: 7 Minutes

Nutritional Information

Calories 92
Fat 2.0 g
Satfat 0.3 g
Protein 3.0 g
Carbohydrate 15.7 g
Cholesterol 0 mg
Iron 1.0 mg
Sodium 272 mg
Caloriesfromfat 19 %
Fiber 1.9 g
Calcium 28 mg

Ingredients

1 (15.5-ounce) can chickpeas (garbanzo beans), undrained
1/4 cup chopped green onions
3 tablespoons finely chopped pitted kalamata olives
2 teaspoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
2 (6-inch) pitas, each cut into 8 wedges

Preparation

Drain chickpeas; set aside 3 tablespoons liquid and 1 cup chickpeas. Reserve remaining chickpeas and liquid for another use.

Place chickpeas, reserved liquid, and next 7 ingredients in a food processor; process 2 minutes or until very smooth. Serve immediately, or cover and chill at least 1 hour. Serve with pita wedges.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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