GREEN HERB HUMMUS
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place ingredients in a food processor fitted with a steel blade and pulse until smooth.
- Serve with dippers.
SPRING HERB HUMMUS VEGETABLE GARDEN
Vegetable platters need not look all look the same. Here, fresh spring vegetables sit in an herb-laced hummus to resemble a spring garden in full bloom. My kids loved plucking the crisp vegetables from the garden, so much so that I think they forgot that they were filling themselves up with such a healthful snack.
Provided by Ashley Baron Rodriguez
Categories Kids' Healthy Snacks
Time 20m
Yield 6
Number Of Ingredients 15
Steps:
- Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
- Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 41.1 g, Fat 12 g, Fiber 11.1 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 548.6 mg, Sugar 3.2 g
SPRING HERB HUMMUS VEGETABLE GARDEN
Vegetable platters need not look all look the same. Here, fresh spring vegetables sit in an herb-laced hummus to resemble a spring garden in full bloom. My kids loved plucking the crisp vegetables from the garden, so much so that I think they forgot that they were filling themselves up with such a healthful snack.
Provided by Ashley Baron Rodriguez
Categories Kids' Healthy Snacks
Time 20m
Yield 6
Number Of Ingredients 15
Steps:
- Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
- Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 41.1 g, Fat 12 g, Fiber 11.1 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 548.6 mg, Sugar 3.2 g
ROASTED VEGETABLE HUMMUS
Dip cut-up veggies in this tasty hummus made using Progresso® chickpeas and roasted vegetables - a perfect Middle Eastern condiment.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Line 15x10x1-inch pan with foil. Cut one-fourth off top of bulb of garlic; drizzle with 1 teaspoon of the oil. Wrap bulb in foil. Place eggplant and bell pepper on cookie sheet. Drizzle 2 tablespoons oil over vegetables; toss to coat. Place wrapped garlic on cookie sheet.
- Roast uncovered 30 minutes or until vegetables are tender. Cool 10 minutes. Remove peel from eggplant and red pepper. Cut peeled vegetables into small pieces.
- In food processor with metal blade, place chickpeas. Cover; process until smooth. Squeeze pulp from garlic bulb into food processor. Add roasted vegetables, tahini paste, lemon juice, salt and paprika. Cover; process until blended. With food processor running, gradually pour remaining oil through feed tube; process until smooth, stopping twice to scrape down sides. Spoon into serving bowl. Serve immediately with vegetables or refrigerate until serving time.
Nutrition Facts : Calories 121, Carbohydrate 7 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
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