[Update my dinner status], I'm making this tonight.
5 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 30 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
Rinse and drain the chickpeas then drop them in a blender. Add peanut butter, cinnamon and Splenda. Blend briefly then add apple juice while blending to a smooth, slightly runny, consistancy. Scrape out into a bowl.
Place 2 Tbs of fruit spread on 1/2 of the surface of the bowl and stir briefly. You're not mixing two together so much as bringing a swirl of fruit through the hummus. Repeat with the remaining 2 Tbs of fruit spread. For an interesting visual effect try two different flavors (colors) of fruit spread and place them in a pattern before swirling.
Lightly toast (actually just warm) the pita bread and cut rounds into 1/8ths. Serve with hummus.
Each (2 wedges pita w/ 2 tbs hummus) serving contains an estimated:
Cals: 116, FatCals: 37, TotFat: 4g
SatFat: 1g, PolyFat: 0g, MonoFat: 3g
Chol: 0mg, Na: 247mg, K: 149mg
TotCarbs: 14g, Fiber: 4g, Sugars: 1g
NetCarbs: 10g, Protein: 6g
Adapted from: Cooking Up Fun for Kids With Diabetes
Cuisine: American
Main Ingredient: Chickpeas
Tags:
Low Sugar,
Diabetic,
Low Carb,
Kid Friendly,
No Cook,
Simple - Easy,
Snacks,
Sandwiches,
Breakfast,
Bread,
American,
Chickpeas,
Summer
[edit]
Groups: Low Carb, Kid Friendly Food[edit]
