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Dinner Tonight | LOW-FAT COOKING / DONNA DEANE

Hummus on the Range

July 21, 1999|DONNA DEANE

In the cool of the evening, these light appetizers are just the thing to serve. That's because you can cook the beans early in the morning before the heat moves in and then chill them in a covered bowl in the refrigerator.

For the vegetable garnishes, run the peas under warm water to thaw, then drain. Cut the corn kernels from the cob. There's no need to cook them; the corn will be sweet and fresh-tasting. Keep the kitchen cool by cooking the carrots for a few minutes in the microwave.

Pinto Bean Hummus

Active Work Time: 30 minutes * Total Preparation Time: 3 hours * Vegetarian

1 cup dried pinto beans

Water

1/2 onion

2 tablespoons lemon juice

2 tablespoons tahineh

1/4 teaspoon ground cumin

2 cloves garlic, minced

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

36 slices French baguette

3/4 cup frozen peas, thawed

3/4 cup diced cooked carrots

3/4 cup corn kernels

* Put beans in 3-quart saucepan and cover with water. Add onion. Bring to boil, then reduce heat and simmer until beans are tender, about 1 1/2 hours. Add additional water, if necessary. Cool beans to room temperature.

* Drain beans and puree in food processor. Add lemon juice, tahineh, cumin, garlic, salt and cayenne pepper, and puree until smooth.

* Toast bread slices. Spread scant tablespoon hummus onto each. Spoon about 1 tablespoon peas onto each of 12 toasts and press peas lightly into hummus. Spoon about 1 tablespoon carrots onto each of 12 more toasts and press into hummus. Finish by spooning about 1 tablespoon corn onto each of remaining toasts and pressing into hummus.

36 servings. Each serving: 76 calories; 120 mg sodium; 0 cholesterol; 1 gram fat; 14 grams carbohydrates; 3 grams protein; 0.97 gram fiber.

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