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Spicy Israeli Tomato Spread

Instead of hummus or bottled salad dressing, make this tasty spread ahead of time. Use it for dipping veggies or try it with some toasted whole wheat pita wedges.

Nutritional Facts

Serving Size: ½ cup

  • Calories 80
  • Carbohydrate 11 g
  • Protein 2 g
  • Fat 4.0 g
  • Saturated Fat 0.5 g
  • Sugar 5 g
  • Dietary Fiber 3 g
  • Cholesterol 0 mg
  • Sodium 75 mg

This Recipe Serves 8

Ingredients

2 tablespoons extra-virgin olive oil
2 medium yellow onions, diced
4 cloves garlic, chopped
4 tomatoes, coarsely chopped
2 large green peppers, chopped
1 cup low-sodium chicken or vegetable stock
3 ounces tomato paste
Salt
Freshly ground pepper
1 teaspoon cumin
Pinch of chili powder

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add onion, and sauté until soft and translucent (3-5 minutes). Add the garlic, cook for a minute, and stir. Add tomatoes and peppers. Cover, and cook for 10 minutes. Add stock, tomato paste, salt, pepper, cumin, and chili pepper. Cover, and cook for 20-30 minutes, stirring occasionally.

From The Mediterranean Diabetes Cookbook by Amy Riolo

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Lower-Sodium Meals

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