Hot and Spicy Hummus
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.
3 cups cooked garbanzo beans
¼ cup tahini (olive oil or light sesame oil may be substituted)
¼ cup fresh lemon juice
1 to 4 Tbs. spring or filtered water
3 cloves garlic, crushed
1 tsp. ground cumin
½ tsp. cayenne pepper
¼ cup minced jalapeno or other chile pepper
¼ cup diced red bell pepper
- 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, jalapeño 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.
Makes 4 cups