Hominy Hummusappetizers, diabetic, low-cal, low-fat 1 can (14.5 oz.) golden hominy 1 can (8 oz.) creamed corn 2 tablespoon lemon juice 1 clove garlic 1/2 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 cup chopped radishes 1 crisp raw vegetables NOTE: Allow 2 pounds rinsed, trimmed, raw vegetables such as bell peppers, jicama, and celery for every 8 to 10 servings. Drain the hominy. In a food processor or a blender, combine the hominy, creamed corn, lemon juice, garlic, cumin, and cayenne. Whirl until smooth. Mound hummus into a bowl. (If making ahead, cover and chill up to a day; let warm to room temperature.) Sprinkle hummus with chopped radishes and offer crisp raw vegetables to scoop up the mixture. Makes about 1 2/3 cups hummus, 8 to 10 appetizer servings. Nutritional information per tablespoon: calories ~ 18, protein - 0.4 g., fat - 0.2 g., carbohydrate - 4 g., cholesterol - 0, sodium - 59 mg. FROM: Sunset magazine, November 1992 issue |
