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Cooked by: Chef / Last Modified: 10/25/2008 / Number of Servings: 4 |
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Directions: Puree the chickpeas, pumpkin, tahini, parsley, and garlic until smooth. Transfer to a serving plate.
Bread open the pomegranates and separate the seeds from the inner membranse. Sprinkle he seeds over the hummus serv chilled or at room temperature with the pitas or other "dippers".
Per serving: 174 Calories; 5g Fat (25% calories from fat); 6g Protein; 29g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1 Fruit; 1/2 Fat
| Ingredients:
1 Cup(s) Cooked chickpeas
1 Cup(s) Pumpkin, cooked and mashed
2 Tablespoon(s) Tahini
1/4 Cup(s) Fresh parsley, minced
3 Cloves garlic, minced
2 Pomegranates
1 Pita bread, split and warmed |
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