Recipe
Ingredients
| Frozen Raspberries | 1 quart 1 pint |
| Beans, Garbanzo (6 #10 Cans, Drained) | 5 pound 10 ounce |
| Oil, Canola | 1½ cups |
| Yogurt, Plain low fat | 1½ cups |
| Garlic, Chopped Fresh | ½ cup |
| Thyme, fresh | ⅛ cup 1 Tablespoon |
| Lemon Juice | ⅛ cup |
| Salt, Kosher | 1 tablespoon |
Instructions
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Thaw the raspberries overnight in refrigerator. Push the raspberries through a fine sieve with the back of a spoon and discard the seeds. Cool if necessary.
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Place the garbanzo beans and olive oil in a food processor bowl. Cover and process until almost smooth. Add the pureed raspberries along with the yogurt, garlic, thyme, lemon juice and salt. Process until smooth.
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Portion out ¾ cup hummus
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Serve with pita chips or veggies to dip.
Crediting: 1/8 cup Fruit, 1/2 cup Vegetable/Legume
Nutrition Info
- Calories: 219 kcal
- Fat: 14.2 g
- Saturated fat: 0.98 g
- Cholesterol: 0.556 mg
- Sodium: 476 mg
- Potassium: 1.624 mg
- Carbohydrates: 19.76 g
- Fiber: 5.173 g
- Sugar: 2.239 g
- Protein: 5.36 g
- Vitamin A: 20.415 IU
- Vitamin C: 7.302 mg
- Calcium: 56.975 mg
- Iron: 1.574 mg
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