Chick Pea Garlic Spread ^ Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant, abt. 1lb.
-and rinsed,
2 Heads: garlic, (10-12 cl.
2 tbsp: Lemon juice,
-each),
2 tsp: Olive oil,
1 tbsp: Water,
1/2 tsp: Salt,
1 can: , (15 oz) chick peas, drained
1/2 tsp: Ground cumin,
Directions:
Trim ends of eggplant and prick skin with fork. Place eggplant on a
microwave safe plate. Place garlic in a 6 oz. microwave safe custard
cup. Add water to custard cup; cover with vented plastic wrap. Place
garlic in microwave with eggplant. Microwave on high 8-10 minutes or
til eggpllant and garlic are very tender, rearranging dishes once.
Let stand 15 minutes or until cool enough to handle. Halve eggplant
lengthwise and scoop out interior with a spoon; discard peel. Remove
garlic pulp from skins; discard skins. Place eggplant, garlip pulp,
chick peas, llemon juice, olive oil, salt and cumin inblender and
blend until almost smooth, scraping down sides as needed. Transfer to
a bowl; cover and refrigerate. Use as dip or spread with vegetables
and toasted pita wedges. 2 cups; 20 servings.
Per serving: 19cal., 1g fat, 0mg chol., 74mg sod., 3g carb., 1g
fiber, 1g pro., and no exchanges.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-13-95
Source from luhu.jp
microwave safe plate. Place garlic in a 6 oz. microwave safe custard
cup. Add water to custard cup; cover with vented plastic wrap. Place
garlic in microwave with eggplant. Microwave on high 8-10 minutes or
til eggpllant and garlic are very tender, rearranging dishes once.
Let stand 15 minutes or until cool enough to handle. Halve eggplant
lengthwise and scoop out interior with a spoon; discard peel. Remove
garlic pulp from skins; discard skins. Place eggplant, garlip pulp,
chick peas, llemon juice, olive oil, salt and cumin inblender and
blend until almost smooth, scraping down sides as needed. Transfer to
a bowl; cover and refrigerate. Use as dip or spread with vegetables
and toasted pita wedges. 2 cups; 20 servings.
Per serving: 19cal., 1g fat, 0mg chol., 74mg sod., 3g carb., 1g
fiber, 1g pro., and no exchanges.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-13-95
Source from luhu.jp