email this page
Ingredients
1 (7-ounce) container hummus
1 cup chopped baby spinach
1/2 cup chopped tomatoes
1/4 chopped red onion
1/4 cup reduced-fat feta cheese
2 tablespoons sliced kalamata or black olives
1/2 cup shredded cucumber
Toasted pita wedges or pita crisps
Instructions
1 cup chopped baby spinach
1/2 cup chopped tomatoes
1/4 chopped red onion
1/4 cup reduced-fat feta cheese
2 tablespoons sliced kalamata or black olives
1/2 cup shredded cucumber
Toasted pita wedges or pita crisps
1. Spoon half of a 7-ounce container of plain hummus in the bottom of a serving bowl. Layer on 1 cup chopped baby spinach, 1/2 cup chopped tomatoes, 1/4 cup chopped red onion, 1/4 cup reduced fat feta-cheese, and 2 tablespoons sliced kalamata or black olives. Top with remaining hummus and 1/2 cup shredded cucumber. Serve with toasted pita wedges or pita crisps. Serves 8.
Nutritional Information
Per (1⁄2-cup) serving: 61 calories, 3g fat, 2mg chol., 3g prot., 5g carbs., 2g fiber, 189mg sodium.
Recipes by cookbook author Holly Clegg of Baton Rouge, La. She is the author of the “Trim and Terrific” series of cookbooks.
Recipes by cookbook author Holly Clegg of Baton Rouge, La. She is the author of the “Trim and Terrific” series of cookbooks.
