Hot and spicy hummus

12 servings

Ingredients

Quantity Ingredient
3 cups Cooked garbanzo beans
¼ cup Tahini
(olive oil or light sesame oil may be
Substituted)
¼ cup Fresh lemon juice
1 tablespoon Spring or filtered water; up to 4
3 Cloves garlic; crushed
1 teaspoon Ground cumin
½ teaspoon Cayenne pepper
¼ cup Minced jalapeno or other chile pepper
¼ cup Diced red bell pepper
Salt and freshly ground black pepper; to taste
Red bell pepper slices for garnish

Directions

MAKES 4 CUPS VEGAN

For a quick lunch, serve this hearty bean spread on toasted whole-grain bagels. It also makes a luscious, low-fat dip alongside lightly steamed and cooled carrots and broccoli.

In food processor or blender, process garbanzo beans, tahini and lemon juice until smooth, adding water as needed to make a creamy mixture.

Transfer to medium bowl.

Add garlic, cumin, cayenne, jalapeno and bell pepper to garbanzo bean mixture and mix well. Season with salt and pepper. Cover and chill 2 to 4 hours to allow flavors to blend. Garnish with red pepper slices just before serving.

PER ¼-CUP SERVING: 75 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT): 9G CARB.; 0 CHOL.; 33MG 500.; 0 FIBER, Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 48 Converted by MM_Buster v2.0l.

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