Monday, August 10, 2009

Hummus Recipes

Hummus is very easy to prepare. There are so many flavors you can choose from. And it is healthy and really tasty. You have many options to eat with Hummus such as baked pita chips, veggies, etc.

My children were coming over for dinner and I had Garlic Hummus as an appitizer. They said Hummus...Yuk and then tried it and loved it. Now they say Mom I hope you have Hummus. Also, my boyfriend said, do we have anything to munch on. I said, yes, we have Hummus. He too said Yuk, then tasted it and loved it. We were going to an outdoor concert and he said, Let's get some you see you can turn them around and they are eating healthy and don't even know it.



Black Bean Hummus

1 can black beans – rinsed and drained
2 tbl of tahini
1 garlic clove chopped
½ cup olive oil
Cayenne pepper

Mix in food processor. Taste. Adjust seasoning and oil as needed

Spicy Sweet Roasted Red Pepper Hummus

1 (15 ounce) can garbanzo
beans, drained
1 (4 ounce) jar roasted red
3 tablespoons lemon juice
1 1/2 tablespoons tahini 1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh


1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

2. Sprinkle the hummus with the chopped parsley before serving.

Roasted Garlic Hummus

1 head garlic
1 19-ounce can chickpeas, rinsed, or 2 cups cooked chickpeas
2 tablespoons lemon juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon tahini (sesame paste)
2 tablespoons water
2 tablespoons chopped fresh parsley
Salt to taste
Paprika for garnish

1. Preheat oven to 425°F. Remove the loose papery outside skin from the garlic head without separating the cloves. Slice off the top 1/2 inch. Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes. Unwrap and cool slightly. Separate the cloves and peel.

2. Puree the garlic, chickpeas, lemon juice, soy sauce, tahini and water in a food processor. Add more or less water as necessary to make a fairly firm dip.

3. Transfer to a small serving bowl, stir in parsley and season with salt. Garnish with a sprig of parsley and a sprinkling of paprika.
Per 2-tablespoon serving: 47 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 1 g fiber; 121 mg sodium; 74 mg potassium.

Cover and refrigerate for up to 2 days.

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