 Hummus-Olive Spread
Prep: 10 minutes
Makes 10 servings (2 tablespoons spread and 4 pita wedges each)
Ingredients:
1 container (7 oz.) plain hummus, or Hummus (below)
½ cup pitted Kalamata and/or Spanish olives, chopped, or 1 can (4¼ oz.) chopped ripe olives, drained
1 tablespoon Greek vinaigrette or zesty fat-free Italian dressing
7 pita breads (6 inches in diameter), each cut into 6 wedges
Directions:
1. Spread hummus on 8- to 10-inch serving plate.
2. Mix olives and vinaigrette in small bowl. Spoon over hummus.
3. Serve with pita bread wedges.
Hummus
½ can (15 to 16 oz.) garbanzo beans, drained and 2 tablespoons liquid reserved
2 tablespoons lemon juice
¼ cup sesame seed
1 small garlic clove, crushed
½ teaspoon salt
Place all ingredients including reserved bean liquid in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until uniform consistency.
Nutritional Information:
1 serving:
Calories 154 (Calories from Fat 28); Fat 4g; Saturated Fat 0g (1% of calories from Saturated Fat); Trans Fat 0g; Cholesterol 0mg; Omega-3 0g; Sodium 340mg; Carbohydrate 25g (Dietary Fiber 2g); Protein 6g
% Daily Value:
Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 8%; Folic Acid 14%
Courtesy of 8th Continent® soymilk
Recipe from the Betty Crocker Healthy Heart Cookbook, now available in bookstores.
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