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Recipe of the Week – Hummus

October 31, 2010

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.


  • 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


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

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