This homemade hummus make a great appetizer for parties or casual dinner get-togethers, and can even be made up to 3 days ahead. Serve with fresh pita wedges and a veggie plate.
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
How to Make It
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 3g (sat 9g, mono 4g, poly 8g); Protein 5g; Carb 9g; Fiber 3g; Chol 0mg; Iron 5mg; Sodium 92mg; Calc 11mg.
Roasted Red Bell Pepper Hummus: Prepare recipe as directed, omitting ground cumin and adding 1/2 cup roasted red bell peppers, chopped, and 2 tablespoons fresh oregano leaves to the ingredients in food processor bowl. Garnish hummus with dried crushed red pepper flakes, if desired.
Per serving (2 tablespoons): Calories 90; Fat 3g (sat 9g, mono 4g, poly 8g); Protein 5g; Carb 1g; Fiber 3g; Chol 0mg; Iron 4mg; Sodium 92mg; Calc 13mg.
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