Sun-Dried Tomato-Flavored Hummus |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Using a pesto sauce you can make your own hummus. You can enjoy this on sandwichges, but it's great on crackers, too. Leftovers can be eaten with a spoon. Each serving is 1/4 cup. Diabetic Exchanges: 1 starch, 1 fat. This recipe is from Kathleen Tribble. I found this recipe in Light & Tasty magazine. When I made this I couldn't find the sun-dried tomato pesto sauce mix so I ended up using Knorr Pesto sauce mix and sun-dried tomatoes I chopped fine. I ended up adding 3 more tablespoons mayonnaise as I found it was a bit hard to blend the beans. I found this was much easier to blend in my food processor then in my blender. Also it's best to add the mayonnaise first then the beans. Ingredients:
15 ounces garbanzo beans or 15 ounces chickpeas, rinsed and drained |
1/3 cup low-fat mayonnaise |
1 tablespoon sun-dried tomato pesto sauce mix |
1 teaspoon lemon juice |
assorted cracker |
Directions:
1. In a food processor or blender, combine the beans, mayonnaise, sauce mix and lemon juice; cover and process until blended.
2. Serve on crackers.
3. Store leftovers in the refrigerator.
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