Wednesday, July 26, 2017

[Healthy_Recipes_For_Diabetic_Friends] Spicy Dill Pickle Hummus - 23g Carbs, 6g Fiber, 3g Sugar


Spicy Dill Pickle Hummus - 23g Carbs, 6g Fiber, 3g Sugar

From: - Author: Amy Kritzer

Kind of a big dill! Spicy Dill Pickle Hummus is about to become your favorite snack!

Recipe type: Appetizer
Cuisine: Israeli
Prep time: 30 min
Cook time: 1 hour
Total time: 1 hour 30 min
Makes: 2 cups
Servings: 4

1/2 cup dried chickpeas, picked through and washed well (makes 1 1/2 cups)
1 tsp baking soda
3 cups water
1 small jalapeno (optional)
1/2 cup dill pickles, sliced
1/4 cup dill pickle juice
1 lemon, juiced
1/4 cup good quality tahini
2 clove garlic, smashed
1/4 tsp ground cumin
1/2 cup extra-virgin olive oil, plus more for garnish
1 Tbsp fresh dill
Salt and pepper, to taste
Fresh dill and a few diced pickles and chickpeas for garnish

The night before hummus time, place 1/2 cup chickpeas with ½ teaspoon baking soda in a large bowl and cover them with cold water at least twice their volume. Soak overnight. The chickpeas will double in volume.

The next day, drain and rinse the chickpeas and put them in a large pot with ½ teaspoon baking soda and cook for three minutes, constantly stirring. Add cold water to cover the chickpeas by at least 3 inches and bring to a boil. Skim off foam and cook for 1 hour until chickpeas are very tender and falling apart.

While the chickpeas are cooking, roast your jalapeno if using. I held mine with tongs over the stove top flame until charred and wrinkled on all sides. If you don't have a gas stove top, you can roast on a foil-lined cookie sheet in a 500-degree F oven for 20 minutes or until charred and wrinkled, rotating periodically. Place charred jalapeno in a zip-lock bag or wrap in foil until cool. Then peel off skin and dice (I kept the seeds and veins in too.)

Drain the chickpeas and put them in a food processor (reserve a few for garnish) with the jalapenos and pickles with juice and puree. Then add lemon juice, tahini, garlic, cumin, olive oil and dill and puree until smooth. Add a little cold water if your hummus is too thick.

Season with salt and pepper to taste.

Spoon into a shallow bowl or plate and top with a drizzle of olive oil, and more dill, diced pickles, and a few chickpeas. Eat!

Omitting salt and  Fresh dill and a few diced pickles and chickpeas for garnish!
Nutrition From:
Makes: 2 cups
Servings: 4
Serving Size: 9.3oz (263g)
Nutrition per Serving: 320 Calories, 203 Calories From Fat, 23.5g Total Fat, 3.2g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 423mg Sodium, 23g Total Carbs, 6g Dietary Fiber, 3g Sugars, 8g Protein – Vitamin A: 2% - Vitamin C: 18% - Calcium: 14% - Iron: 17%


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