Food, Fun and Fabulous 50
yield: 3 cups
yield: 3 cups
Trio of Hummus Dips
Roasted Red Pepper Dip
Traditional Hummus Dip
1 (14-ounce) can chickpeas
1 clove garlic
2 teaspoons lemon juice
¼ cup olive oil
2 tablespoons tahini
1 roasted red pepper
dash lemon salt to taste
1 (14-ounce) can chickpeas
1 clove garlic
2 tablespoons lemon juice
¼ cup olive oil
salt to taste
dash lemon salt to taste
Drain chickpeas. Put garlic in a processor and
puree. Add chickpeas, lemon juice, salt, tahini, and
peppers. Add olive oil slowly as the full amount may
not be needed. Puree until smooth consistency
(if too thick, add water). Adjust seasonings.
Drain chickpeas. In food processor, puree garlic.
Add chickpeas and gradually add olive oil until
smooth. Add salt and blend again. If too thick add
water.
yield: 3 cups
Black Bean Dip
1 (14-ounce) can black beans
1 garlic clove
1 tablespoon tahini
¼ cup olive oil
2 tablespoons white balsamic vinegar
½ teaspoon ground cumin
salt to taste
Rinse black beans in colander. In food processor,
beat garlic with a pinch of salt to form a paste.
Add the tahini and vinegar. Continue to blend
and start adding black beans. Blend to consistency
of peanut butter and gradually add olive oil until
desired consistency. Season with cumin and salt
to taste.
Hummus is wonderfully versatile. You can substitute any type
of bean to achieve a different flavor. The lemon salt gives
the hummus a real punch, so it's definitely worth the effort
to locate some at a Middle Eastern grocery store. All of
these healthy dips will keep for 1 week in the fridge. Serve
with fresh pita, pita chips, vegetables, and anything else that
sounds good to you.
