* Exported from MasterCook *
Chickpea, Garlic, and Mint Dip - 4 pts, 21g Carbohydrate; 6g Dietary Fiber
Recipe By :Gourmet Magazine
Serving Size : 6 Preparation Time :0:11
Categories : LowCal (Less than 300 calories LowerCarbs
Quick Spicy
Vegan Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can chickpeas -- (19-ounce) rinsed and drained
1 small garlic clove
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3 tablespoons torn fresh mint leaves
Accompaniment: spiced pita wedges -- recipe below
Slip skins from chickpeas with your fingers.
Mash the garlic to a paste with kosher salt and pepper using a mortar and
pestle (or mince and mash with a large knife) then whisk paste together with
lemon juice and oil until well blended. Toss with chickpeas, then mash with a
fork until mixture just holds together. Let stand at room temperature 1 hour
for flavors to develop. Stir in mint. Serve with pita wedges.
Cook's Note: Chickpeas can be seasoned and mashed 1 day ahead and chilled,
covered. Bring to room temperature, then stir in mint just before serving.
Spiced Pita Toasts:
4 teaspoons cumin seeds
1 teaspoon coarse salt
2 teaspoons paprika
1/2 cup olive oil
6 (6-inch) pitas with pockets
Preheat oven to 400 degrees F.
In a dry small heavy skillet, toast seeds over moderate heat, shaking skillet,
until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder,
finely grind seeds and salt with paprika and in a bowl stir together with oil.
Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each
round into 8 wedges and arrange, rough sides up, on 2 large baking sheets.
Bake wedges in upper and lower thirds of oven, switching position of sheets
halfway through baking, until golden brown and crisp, about 8 minutes total.
Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at
room temperature.
Yield: 96 pita toasts, Yield: 6 servings
Prep Time: 10 minutes
Inactive Prep Time: 1 minute
ChupaNote: make this a six person entree - Split each pita into 2 rounds and
brush rough sides with cumin oil. Arrange, rough side up, on 2 large baking
sheets. bake in upper and lower thirds of oven, switching positions of sheets
halfway through baking, until golden brown and crisp, about 8 minutes total.
Top with chickpea dip (at room temperature). Sprinkle with red pepper flakes.
Makes 12 pizzas, 2 for each serving.
Description:
"4 pts"
Cuisine:
"Mediterranean"
Source:
"TV Food Network, Episode#: CL9777"
S(Formatted by Chupa Babi):
"07.15.08"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 184 Calories; 9g Fat (41.8% calories
from fat); 7g Protein; 21g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
244mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 20062 0 0
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/quick_vegetarian/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/quick_vegetarian/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:[EMAIL PROTECTED]
mailto:[EMAIL PROTECTED]
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
