Artichoke HummusCan't wait to dig into this delicious recipe from www.hungrygirl.com
. Find other great dips in
Tastes & Treasures Cookbook.
Ingredients:1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth
1/4 cup plain fat-free Greek yogurt (like Fage Total 0%)
1 tbsp. lemon juice
1 1/2 tsp. crushed garlic
1/2 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
Optional garnish: additional parsley flakes and paprika
Directions:Place all ingredients except chickpeas and optional garnishes in a blender. Set aside.
have a super-strong blender, feel free to skip this step.) Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
For best flavor, refrigerate hummus for several hours. Before serving, garnish with a sprinkle each of additional parsley flakes and paprika.
MAKES 8 SERVINGS
PER SERVING (1/8th of recipe, about 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein -- PointsPlus™ value 1*
This time the Tasting was at the lovely home of Cathy Shumard on June 30. With the beautiful dining room table set for eleven, we were looking forward to tasting the new recipes.
Tough job, but someone has to do it - visit beautiful historic restaurants around Arizona and talk to them about being involved in our new cookbook, Tastes and Treasures II. Cathy Shumard, Linda Corderman and Ruth McLeod stopped in at T. Cooks at Royal Palms Resort. We munched on bowls of delicious Muhammara and hummus with grilled pita, black olives, thickly sliced cucumbers and giant black radishes. Joined by Director of Sales and Marketing, Mark Lindsey, it was exciting to hear compliments about our first edition of Tastes and Treasures and to hear the interest in participating in the second volume.
Artichoke Hummus