- Serves: 16; 2 tablespoons per serving
Description
Roasted bell pepper not only boosts the flavor of this creamy chick-pea spread but adds color as well. Serve with toasted pita bread pieces, heart-healthy crackers, or vegetable dippers.
Ingredients
- 2 tablespoons sesame seeds
- 1/2 cup diced roasted red pepper, rinsed and drained if bottled
- 15- or 16-ounce can no-salt-added chick-peas, rinsed and drained
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 medium garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cooking Instructions
In a small nonstick skillet, dry-roast the sesame seeds over medium heat for 2 to 3 minutes, or until golden, stirring the pan occasionally.
In a food processor or blender, process the sesame seeds for 30 seconds.
Add the remaining ingredients. Process until smooth. Serve at room temperature or refrigerate in an airtight container and serve chilled.
In a food processor or blender, process the sesame seeds for 30 seconds.
Add the remaining ingredients. Process until smooth. Serve at room temperature or refrigerate in an airtight container and serve chilled.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 1.0 g
- Saturated Fat
- 0.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 0.5 g
- Cholesterol
- 0 mg
- Sodium
- 50 mg
- Carbohydrates
- 5 g
- Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 2 g
1/2 starch
This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
