Raspberry Hummus

Serves 24 servings

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

  1. 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.

  2. 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.

  3. Portion out ¾ cup hummus

  4. 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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