Southwest Hummus
Beans are so important to our health that we should Eat More Beans. Hummus/bean dips are a delicious way to do this. I use them instead of mayo as a sandwich spread, or in wraps with leftover grains and spinach (or other greens).
Roasted bell peppers make this one of my favorite bean spreads. Garbanzo and tahini are staples in our house. When bell peppers are not in season, I use store-bought roasted red peppers (read ingredient label to ensure there’s no sugar or unnecessary addivites).
This a quick appetizer to put together for impromput dinner with friends, or to take as a contribution for dinner at someone else’s home.
Garbanzo beans have been used to treat blood pressure for thousands of years and can lower cholesterol levels. So let’s have Hummus for a Healthy Heart
- 2 - 4 tablespoons water
- 1 15-ounce cans garbanzo rinsed and drained
- 1/2 cup tahini
- 1/2 cup roasted red bell peppers chopped
- 1/3 cup cilantro chopped
- 2 large limes both zest and juice
- 3 garlic cloves minced
- 1 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon jalapeño finely chopped (optional)
- Place extra-virgin olive oil, lime juice, 2 tablespoons water, tahini and half of garbanzo beans in food processor and process until smooth.
- Add remaining ingredients and process, pausing, mixing with spatula and processing again until smooth. If it is too thick, add another 2 tablespoons of water. Adjust salt to taste.
- Transfer to a bowl, cover and refrigerate for one hour. Can be made one day ahead.
Source: Culicurious: Southwest Hummus
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