Recipe of the Week – Hummus
I know this recipe is really late in the week, but I have an excuse. Really, I do! I wanted to do a healthy tailgate type food, so I had to wait until after the game yesterday to determine if it was a success. And it was! So, here are two easy hummus recipes. They are great with raw veggies or pita bread. We like to toast the bread a little bit to make it more chip-like. Enjoy!
Oh, and the picture is at the bottom – hummus is not super attractive, but I took it anyway.
Ingredients
- 1 (16-oz.) can garbanzo beans, drained and rinsed
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
- Garnish: lemon slice
Preparation
Basic Hummus: Process first 6 ingredients and 2 tablespoons water in a food processor 1 to 2 minutes or until smooth, stopping once to scrape down sides. Add salt and pepper to taste. Transfer to a bowl. Cover and chill 2 hours or up to 3 days. Drizzle with 1 tablespoon olive oil just before serving, if desired. Garnish, if desired.
Spicy Cilantro-Lime Hummus: Prepare recipe as directed, substituting lime juice for lemon juice, increasing ground red pepper to 1/2 teaspoon, and adding 1/3 cup firmly packed chopped fresh cilantro and 2 teaspoons grated lime rind to the ingredients in food processor bowl. Garnish hummus with 1/8 teaspoon grated lime rind, if desired.
Per serving (2 tablespoons): Calories 89; Fat 6.3g (sat 0.9g, mono 4.4g, poly 0.8g); Protein 1.5g; Carb 6.9g; Fiber 1.3g; Chol 0mg; Iron 0.5mg; Sodium 92mg; Calc 11mg.
This recipe is taken from myrecipes.com