A vegan friend of mine gave me her mother's artichoke hummus recipe (her mom died two years ago of heart disease). It's awesome! I made a few tweaks for convenience sake -- the recipe is posted below.
Here's the request: Could some kind soul with MasterCook run this through your program to tell me the nutritional analysis? I have one of those Pampered Chef heart trivets that they were selling last fall to donate to some charity dedicated to heart disease research. I want to give my friend the trivet for Valentine's Day with a copy of the recipe in a frame. (And I want the nutritional analysis to share with my WW friends!) THANKS!!
Teresa’s Mom’s Most-Excellent Artichoke Hummus
1 15-oz. can garbanzo beans, drained & rinsed
1 15-oz. can artichoke hearts, drained
6 cloves of garlic, peeled (or 1-2 tsp. minced bottled garlic)
1 T. lemon juice
½ tsp. Penzey’s California sweet paprika
½ tsp. Penzey’s Aleppo pepper
½ tsp. Penzey’s ground cumin
½ tsp. kosher salt
½ C. extra-virgin olive oil
Combine all ingredients except oil in food processor. Process until blended, then slowly add olive oil until ingredients are creamy.
Serve with pita wedges, crackers or vegetables.