Low Fat Red Pepper Hummus

This recipe is inspired by the many hummus recipes I have seen, but had added oil & were lacking the flavor I was seeking. It’s classified as Greek for the actual Hummus part, and Indian for the coriander/cumin/cayenne combo, which is common in Indian food, and gives this dip an interesting twist. Tahini is sesame (seed) butter, and the best thing to use for the right flavor, but use peanut butter instead if you have to.

1 (16 ounces) can chickpeas
2 tablespoons tahini
1 tablespoon lemon juice
2-3 cloves garlic (pressed or crushed)
1/2 cup roasted red peppers
1 1/2 teaspoons cumin
1 teaspoon coriander
1/4-1/2 teaspoon cayenne
1/2 teaspoon salt
fresh ground pepper

6 servings

1. Drain& rinse chick peas/garbanzos, reserving liquid.

2. In small bowl, combine cumin, coriander, cayenne (use less if you don’t want it very spicy, but we like it with 1/2 tsp),& salt, mixing thoroughly.

3. Put garbanzo beans/chick peas in bowl of food processor with chopping blade,& sprinkle the spice mixture over the top evenly.

4. Add the tahini, lemon juice, garlic,& roasted red peppers, and blend until well mixed.

5. Add the fresh ground pepper.

6. Once the hummus gets smooth, add some of the reserved liquid from the chick peas/garbanzos while it is being processed, until it reaches the desired consistency.

7. Serve with toasted pita bread or as a dip or spread with almost anything.

8. Have fun with this basic recipe- you can change the amounts or even the actual spices used to change the flavor of this healthy dip.

Posted to Recipezaar by Analisa

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