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<TD class=hdr vAlign=bottom width="100%">Mini Hummus Pitas</TD>
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<TD vAlign=top align=left height=37><IMG height=12 alt="from health magazine" src="http://my.webmd.com/NR/rdonlyres/FCC9F4C1-B24D-4B0B-925F-EBC30383F806.gif" width=119 vspace=8 border=0></TD></TR></TBODY></TABLE>
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<TD width=86 height=10><IMG height=10 alt="" src="http://my.webmd.com/NR/rdonlyres/74AF5A4C-8B6A-4385-B065-F81EA6526464.gif" width=86 border=0></TD>
<TD width="100%" background=/NR/rdonlyres/erekvqa2grc2ooeg5p2ujlzs2qbalicqu4g3utsl6l5ygfgh2tpjx2hq445754rea5wllvb4zthwa42qzbdvtx4f2hg/subheadbar.gif><IMG height=10 alt="" src="http://my.webmd.com/NR/rdonlyres/D7E23896-EF34-42ED-8FC8-699C4133E948.gif" width=1 border=0></TD></TR></TBODY></TABLE>
<SPAN class=small>Makes 16 appetizers
Preparation: 20 minutes </SPAN>


<P class=bullet2>• 1 clove garlic, peeled
<P class=bullet2>• 1 16-ounce can chickpeas (garbanzo beans), drained
<P class=bullet2>• 3 tablespoons chopped fresh mint or cilantro
<P class=bullet2>• 2 tablespoons lemon juice
<P class=bullet2>• 1 tablespoon olive oil
<P class=bullet2>• 1 tablespoon dark sesame oil
<P class=bullet2>• 1/4 teaspoon salt
<P class=bullet2>• 8 whole wheat mini pita rounds, such as Sahara or Wholesome Choice brand
<P class=bullet2>• 2 cups mesclun salad greens or torn bibb lettuce leaves
<P class=bullet2>• 1/2 cup sliced radishes
<P class=bullet2>• 16 small mint leaves (optional) </TD><!-- gutter -->
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<TD vAlign=top align=middle width=95><!-- nav table -->http://my.webmd.com/content/article/87/99391.htm?printing=true </TD></TR></TBODY></TABLE>
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<TD width=86 height=10><IMG height=10 alt="" src="http://my.webmd.com/NR/rdonlyres/727E7FD1-FDB6-4360-8866-0086FA4187BF.gif" width=94 border=0></TD>
<TD width="100%" background=/NR/rdonlyres/erekvqa2grc2ooeg5p2ujlzs2qbalicqu4g3utsl6l5ygfgh2tpjx2hq445754rea5wllvb4zthwa42qzbdvtx4f2hg/subheadbar.gif><IMG height=10 alt="" src="http://my.webmd.com/NR/rdonlyres/D7E23896-EF34-42ED-8FC8-699C4133E948.gif" width=1 border=0></TD></TR></TBODY></TABLE>Turn on food processor and drop garlic through feed tube; process until minced. Add chickpeas, mint, lemon juice, olive and sesame oils, and salt; process until hummus is well blended, scraping down sides of work bowl once. (Hummus may be chilled up to 1 day. Let come to room temperature before assembling pitas.) Cut pita pocket in half. Open and line each half with a few pieces of lettuce and top with a heaping tablespoon hummus. Tuck radish slices into hummus. Garnish each pita with a mint leaf, if desired. <!-- nutritional information -->
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<TD width=86 height=10><IMG height=10 alt="" src="http://my.webmd.com/NR/rdonlyres/4E2AB3F5-99C1-4654-951C-493821176EAF.gif" width=149 border=0></TD>
<TD width="100%" background=/NR/rdonlyres/erekvqa2grc2ooeg5p2ujlzs2qbalicqu4g3utsl6l5ygfgh2tpjx2hq445754rea5wllvb4zthwa42qzbdvtx4f2hg/subheadbar.gif><IMG height=10 alt="" src="http://my.webmd.com/NR/rdonlyres/D7E23896-EF34-42ED-8FC8-699C4133E948.gif" width=1 border=0></TD></TR></TBODY></TABLE>
<P class=small>Per appetizer: Calories 85 (21% from fat), Fat 2 g (0 g saturated), Protein 3 g, Carbohydrate 14 g, Fiber 2 g, Cholesterol 0 mg, Iron 1 mg, Sodium 189 mg, Calcium 26 mg
 

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