Hummus Salad Plate
This healthful, quick-to-make appetizer recipe stores well, refrigerated, up to two weeks.
Ingredients
-
1 15-ounce can chickpeas (garbanzo beans), undrained
-
1/4 cup tahini (sesame paste)
-
1 tablespoon lemon juice
-
2 to 4 cloves garlic, chopped
-
1/4 teaspoon salt
-
1/4 to 1/2 teaspoon ground red pepper (optional)
-
Carrot sticks, celery sticks, and/or other raw vegetables
-
Whole wheat pita bread wedges, pita crisps, and/or bagel chips
Directions
1.
In a food processor bowl or blender container combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Process or blend until smooth. Spoon into a serving bowl on a platter with carrot sticks, celery sticks, and/or other raw vegetables.
2.
Serve with whole wheat pita bread wedges, pita crisps, and/or bagel chips. Makes 4 servings.
Nutrition information
Calories 114, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 71 mg, Carbohydrate 12 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 3%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
White Bean and Tomato Bruschetta
Almost everything for this appetizer can be made ahead. Assemble and heat the bruschetta just before serving. Then relax.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
