Hominy Hummus Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 can: , (14.5 oz.) golden hominy
1/2 tsp: Ground cumin,
1 can: , (8 oz.) creamed corn
1/4 tsp: Cayenne,
2 tbsp: Lemon juice,
1/4 cup: Chopped radishes,
Clove garlic,
Crisp raw vegetables,
NOTE: Allow 2 pounds rinsed, trimmed, raw vegetables such as bell
Directions:
peppers, jicama, and celery for every 8 to 10 servings.
Drain the hominy. In a food processor or a blender, combine the
hominy, creamed corn, lemon juice, garlic, cumin, and cayenne. Whirl until
smooth. Mound hummus into a bowl. (If making ahead, cover and chill up to
a day; let warm to room temperature.)
Sprinkle hummus with chopped radishes and offer crisp raw vegetables
to scoop up the mixture. Makes about 1 2/3 cups hummus, 8 to 10 appetizer
servings.
Nutritional information per tablespoon: calories ~ 18, protein - 0.4
g., fat - 0.2 g., carbohydrate - 4 g., cholesterol - 0, sodium - 59 mg.
FROM: Sunset magazine, November 1992 issue
Source from luhu.jp
Drain the hominy. In a food processor or a blender, combine the
hominy, creamed corn, lemon juice, garlic, cumin, and cayenne. Whirl until
smooth. Mound hummus into a bowl. (If making ahead, cover and chill up to
a day; let warm to room temperature.)
Sprinkle hummus with chopped radishes and offer crisp raw vegetables
to scoop up the mixture. Makes about 1 2/3 cups hummus, 8 to 10 appetizer
servings.
Nutritional information per tablespoon: calories ~ 18, protein - 0.4
g., fat - 0.2 g., carbohydrate - 4 g., cholesterol - 0, sodium - 59 mg.
FROM: Sunset magazine, November 1992 issue
Source from luhu.jp