* Note: See the "Whole Wheat Pita Toasts" recipe which is included in this collection. Preheat broiler. Quarter bell pepper and discard stem, ribs, and seeds. Arrange pepper pieces, skin-side up, on a baking sheet and broil about 2-inches from heat until skins are blistered and charred, about 5 to 8 minutes. Transfer pepper pieces to a bowl and cover with plastic wrap. Let peppers stand until cool enough to handle and peel off and discard skins. Transfer pepper to a food processor and puree. In a mortar and pestle pound garlic and salt to a paste and add to food processor. Rinse chickpeas well in a colander and drain. Add chickpeas, tahini, water and cumin to the food processor and puree. Season with salt and lemon juice. Serve hummus with Whole Wheat Pita Toasts. This recipe yields 2 1/2 cups. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Kempe Miles Minifie From the TV FOOD NETWORK - (Show # CL-9148) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 02-16-1999 Recipe by: Kempe Miles Minifie
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|Serving Size: 1 Serving (828g)|
|Recipe Makes: 1|
|Calories from Fat: 682 (28%)|
|Amt Per Serving||% DV|
|Total Fat 75.8g||101 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 33.3g|
|Cholesterol 0mg||0 %|
|Sodium 1537.2mg||53 %|
|Potassium 5344mg||141 %|
|Total Carbohydrate 353.7g||104 %|
|Dietary Fiber 103g||412 %|
|Sugars, other 250.8g|
|Protein 118.3g||169 %|
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Calories per serving: 2476
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