Recipe: Hot and Spicy Hummus [edit]

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Edited by: Helen Pitlick

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Tags: Dips, Middle Eastern, Spreads, Vegan

Yield: 12 servings (4 cups)

[edit] Ingredients

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

[edit] Preparation

Step 1	In food processor or blender, process garbanzo beans, tahini and lemon juice until smooth, adding water as needed to make a creamy mixture.
Step 2	Transfer to medium bowl.
Step 3	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.

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[edit] About 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.