* Exported from MasterCook *

     Low-Fat Spiced Sweet Roasted Red Pepper Hummus

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Appetizers 3 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15            ounces  chickpeas, canned -- rinsed and drained
  4             ounces  roasted red peppers -- drained
  3        tablespoons  lemon juice
  1 1/2    tablespoons  tahini
  1              clove  garlic -- minced
     1/2      teaspoon  ground cumin
     1/2      teaspoon  cayenne pepper
     1/4      teaspoon  salt
  1         tablespoon  fresh parsley -- chopped

In an electric blender or food processor, puree the chickpeas, red peppers, lemon 
juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until 
the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture 
off the sides of the food processor or blender in between pulses. Transfer to a 
serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 
days ahead and refrigerated. 
Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.

Description:
  "3 Points Per Serving"
Source:
  "Shared by: Dancer^"

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Per serving: 174 Calories (kcal); 4g Total Fat; (21% calories from fat); 7g Protein; 
29g Carbohydrate; 0mg Cholesterol; 459mg Sodium
Food Exchanges: 1 1/2 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 
0 Other Carbohydrates