28 Dec Hummus and Salads Platter
Servings: 4
Estimated Total Prep Time: 20 minutes
NUTRITIONAL INFO (per serving)
Calories: 539
Total Protein: 16 grams
Total Carbs: 78 grams
Total Fat: 22 grams
Saturated Fat: 3 grams
Total Fiber: 17 grams
INGREDIENTS
4 medium (about 6 ½-inch diameter) pita bread (light toasting is optional)
1 15-oz can chickpeas
½ cup water
3 tbsp lemon juice
2 tbsp tahini
1 clove garlic, sliced
½ tsp salt
2 tbsp olive oil
8 oz pitted Kalamata olives
4 oz roasted sweet red peppers (store bought)
4 oz eggplant caponata (store-bought) (Can substitute 4 oz roasted eggplant with 1 tsp olive oil, if desired)
1 head Romaine lettuce, cleaned and quartered
PREPARATION
Rinse and drain chickpeas.
In a food processor, place chickpeas, water, lemon juice, tahini, garlic, salt, and olive oil. Process for 30 seconds to incorporate. Stop food processor and scrape sides with a spatula to gather larger chickpea pieces.
Process another minute and repeat scraping procedure. Taste and adjust seasoning. Process for 30 seconds to a minute more. If too thick, add either lemon juice or olive oil depending upon your taste. Process again if necessary.
To serve, portion Romaine lettuce on four plates and place equal portions of hummus and salads (olives, peppers, and eggplant) over lettuce. Accompany with a pita bread.