Hot and Spicy Hummus
3 cups cooked garbanzo beans
1/4 cup tahini (olive oil or light sesame oil may be substituted)
1/4 cup fresh lemon juice
1 tablespoon spring or filtered water, up to 4
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup minced jalapeno or other chile pepper
1/4 cup diced red bell pepper
Red bell pepper slices for garnish
Transfer to medium bowl.
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.
12.0 servings (4 cups)
December 10, 2010