Hot and Spicy Hummus
Makes 4 cups
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 jalapeño or other chile pepper
- ¼ cup diced red bell pepper
- Salt and freshly ground black pepper to taste
- Red bell pepper slices for garnish
at a glance
