Recipe - Hummus With Pumpking And Pomegranate

1 cup Cooked chickpeas
1 cup Pumpkin, cooked and mashed,
or canned pumpkin
2 tablespoon Tahini, orig called for 1/3
cup
One fourth cup Fresh parsley, minced
3 Cloves garlic, minced
2 Pomegranates
Pita bread, split and
warmed, or other crackers,
bread, veggies

Puree the chickpeas, pumpkin, tahini, parsley, and garlic until smooth.
Transfer to a serving plate.

Bread open the pomegranates and separate the seeds from the inner
membranse. Sprinkle he seeds over the hummus serv chilled or at room
temperature with the pitas or other "dippers".

Per serving: 174 Calories; 5g Fat (25% calories from fat); 6g Protein; 29g
Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 1 Starch/Bread;
One half Lean Meat; 1 Fruit; One half Fat

Recipe by: The Healing Foods Cookbook, Prevention Mag, Rodale Press

Posted to Digest eatlf.v097.n039 by "Ellen C." ellen@elekta.com on Feb
10, 1997.