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    Hoppin' John hummus and salad

    8:08 AM, Dec 27, 2011   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- Today we will show you two great recipes, one for hummus and one for a salad.

    Margaret Pauly with FitNuH will show Alyse and Tom how to make these recipes.

    Hoppin' John Hummus

    1 can blackeye peas, drained and rinsed (about 1.75 cups)
    1 clove garlic, chopped
    2 tsp cumin
    1 Tbs olive oil
    1 Tbs tahini paste
    1 Tbs lemon juice

    Blend all ingredients in a food processor until smooth. May need to add water to thin out. Serve with fresh cucumber slices and carrot slices or baked pita chips.
    Serving size: makes approximately 12 servings - 2 Tbs each
    40 calories - 1.8 g. fat

    Hoppin' John Salad
    1 can blackeye peas, drained and rinsed (about 1.75 cups)
    1 cup cooked brown rice (1/2 cup uncooked)
    ½ cup celery, chopped
    2 scallions, chopped
    ½ cup red bell pepper, chopped
    ¼ cup lemon juice
    1 Tbs olive oil
    1 clove garlic, minced
    salt and pepper to taste

    Mix beans, cooked rice, celery, scallions, and red bell pepper together in a bowl. Mix lemon juice, olive oil and garlic in a small bowl. Pour over bean/rice mixture and mix well. Salt and pepper to taste. Best if allowed to rest in refrigerator for at least 1 hour to allow flavors to blend.

    Serving size: Makes approximately 6 ½-cup servings.

    100 calories - 2.5 g fat

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