1. Preheat oven to 350?. 2. Remove white papers skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350 for 1 hour. Remove from oven; let cool 10 minutes. Seperate cloves, and squeeze the extract garlic pulp. Discard skins 3. Place roasted garlic pulp, chickpeas, and next 6 ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in cilantro. Serve with pita wedges. Recipe by: WW CD Posted to JEWISH-FOOD digest by Sheryl Donner
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 6|
|Calories from Fat: 27 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 13.1mg||0 %|
|Potassium 280.3mg||7 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 16.9g|
|Protein 7.9g||11 %|
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Calories per serving: 143
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