Pb and J Hummus
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 8
- 3/4 cup chickpeas, canned about 1/2 a can
- 1/4 cup peanut butter reduced fat version is best
- 1/4 cup apple juice unsweetened
- 1/4 teaspoon cinnamon ground
- 1/2 teaspoon splenda to taste
- 1/4 cup fruit spread, sugar free i had raspberry on hand
- 2 rounds low carb pita bread
- Carbohydrate 14.91174 g
- Cholesterol 0 mg
- Fat 1.3535446875 g
- Fiber 1.37385002272762 g
- Protein 2.2204165625 g
- Saturated Fat 0.2507815625 g
- Serving Size 1 1 Serving (43g)
- Sodium 112.05046875 mg
- Sugar 13.5378899772724 g
- Trans Fat 0.11757084375 g
- Calories 80 calories
Rinse and drain the chickpeas then drop them in a blender. Add peanut butter, cinnamon and Splenda. Blend briefly then add apple juice while blending to a smooth, slightly runny, consistancy. Scrape out into a bowl. Place 2 Tbs of fruit spread on 1/2 of the surface of the bowl and stir briefly. You're not mixing two together so much as bringing a swirl of fruit through the hummus. Repeat with the remaining 2 Tbs of fruit spread. For an interesting visual effect try two different flavors (colors) of fruit spread and place them in a pattern before swirling. Lightly toast (actually just warm) the pita bread and cut rounds into 1/8ths. Serve with hummus. Each (2 wedges pita w/ 2 tbs hummus) serving contains an estimated: Cals: 116, FatCals: 37, TotFat: 4g SatFat: 1g, PolyFat: 0g, MonoFat: 3g Chol: 0mg, Na: 247mg, K: 149mg TotCarbs: 14g, Fiber: 4g, Sugars: 1g NetCarbs: 10g, Protein: 6g Adapted from: Cooking Up Fun for Kids With Diabetes
