Rating: 4.5 stars
25 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 10
  • 5 star values: 12

This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges.

Liz Zack
Recipe by Cooking Light January 2007

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

    Advertisement

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

62 calories; calories from fat 51%; fat 3.5g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 1.5g; carbohydrates 5.9g; fiber 1.5g; cholesterol 0mg; iron 0.6mg; sodium 272mg; calcium 16mg.
Advertisement
Advertisement