Hummus Spread (pronounced Hum-es) is traditionally used as a dip with Pita bread, crackers or fresh cut veggies. In 400 BC, Plato and Socrates write about the benefits of Hummus in their diets. It has to be good!
4 garlic cloves
1/4 cup coarsely chopped fresh parsley
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), undrained
2 tablespoons lemon juice
2 tablespoons tahini (sesame-seed paste)
Drop garlic and parsley through food chute with food processor on, and process until minced. Add the remaining ingredients, and process until smooth.
Note: Serve the remaining hummus spread as a tasty snack with baked pita bread wedges.
Yield: 1 1/2 cups (serving size: 3 tablespoons)
CALORIES 112 (27% from fat); FAT 3.4g (satfat 0.4g, monofat 0.1g, polyfat 1.5g); PROTEIN 5.5g; CARBOHYDRATE 116.3g; FIBER 2.3g; CHOLESTEROL 0.0mg; IRON 2mg; SODIUM 8mg; CALCIUM 48mg;
(c) Cooking Light, OCTOBER 1996
1. Melt butter in heavy, large pot over medium heat.
2. Add leeks, turnip, and potato. Stir to coat.
3. Reduce heat to very low. Cover and cook until leeks are translucent, stirring occasionally for about 30 minutes.
4. Stir in vegetable stock.
5. Increase heat to medium.
6. Cover and simmer until turnip and potatoes are tender, about 45 minutes.
7. Working in batches, puree soup in blender.
8. Return soup to pot.
9. Thin with milk to desired consistency.
10. Season with salt and pepper.
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