Monday, January 25, 2010

Hummus Topped with Vegetables

Years ago I took a macrobiotic cooking class and this was one of the recipes we made. I love hummus in all its forms but it can be high in fat and sodium. Adding veggies on top is a great way to make it even healthier.

Hummus Topped with Vegetables

Makes eight appetizer servings

15 oz. can no-salt-added garbanzo beans, rinsed and drained
Juice of half a lemon
1/4 c. vegetable broth or water
1 Tbsp. tahini
1 clove garlic
1/4 tsp. sesame oil
Sea salt to taste

1 c. diced fresh tomatoes
1/4 c. chopped onion
1/4 c. fresh chopped Italian parsley
1 Tbsp. extra-virgin olive oil

Whole wheat pita bread cut into wedges for serving

In a food processor or blender, puree the garbanzo beans, lemon juice, vegetable broth or water, tahini, garlic and sesame oil until creamy and smooth. Add salt to taste

In a small bowl, mix together the tomatoes, onion, parsley, and olive oil. Arrange on top of the hummus and serve with pita bread wedges.

In case you are wondering where I found tomatoes in January, here they are in last week's CSA box. They are grown in Baja and are from the Del Cabo sustainable farms there. I've also seen these tomatoes at Trader Joe's.

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