Hummus is a garlicky chickpea spread from the Middle East. This spicy version will get raves.
Serves: Serves: 6
- 15 1/2-ounce can garbanzo beans, drained and rinsed
- 2 tablespoons vegetable broth
- 2 tablespoons water
- 4-ounce can chopped medium to hot green chilies
- 1/4 teaspoon garlic powder
- 1 tablespoon tahini
- 1/4 cup lemon juice
- Low-fat crackers, pita crisps or baked tortilla chips (not included in nutritional information)
- Combine garbanzo beans, vegetable broth, water, chilies, garlic powder, tahini and lemon juice in food processor or blender; mix until smooth and creamy (if too thick, add a little more water).
- Transfer to bowl, cover and refrigerate up to 3 days.
- Serve with low-fat crackers, pita crisps or baked tortilla chips.
- The capsaicin found in chili peppers has been found to be an anticoagulant, contributing to reduced risk of heart attacks and strokes caused by blood clots .
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.