This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. Prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving. Garnish with a lemon wedge and fresh parsley sprig, and serve with Spicy Baked Pita Chips.
1. Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.
Feta-Baked Hummus: Combine Traditional Hummus, 1/2 cup (2 ounces) crumbled reduced-fat feta cheese, 1/4 cup chopped fresh parsley, and 1/2 teaspoon ground cumin. Transfer mixture to an 8-inch square baking dish coated with cooking spray. Sprinkle with 1/2 cup (2 ounces) crumbled reduced-fat feta cheese. Bake at 400? for 25 minutes or until lightly browned. Garnish with parsley sprigs. Yield: 4 cups (serving size: about 2 tablespoons).
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|Serving Size: 1 recipe (1058g)|
|Recipe Makes: 0|
|Calories from Fat: 440 (30%)|
|Amt Per Serving||% DV|
|Total Fat 48.9g||65 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 19.3g|
|Cholesterol 0mg||0 %|
|Sodium 2618.2mg||90 %|
|Potassium 1892.7mg||50 %|
|Total Carbohydrate 216.9g||64 %|
|Dietary Fiber 44.8g||179 %|
|Sugars, other 172.1g|
|Protein 53.6g||77 %|
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Calories per serving: 1471
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