Recipe - Hot And Spicy Hummus

3 cup Cooked garbanzo beans
One fourth cup Tahini
(olive oil or light sesame
oil may be
Substituted)
One fourth cup Fresh lemon juice
1 tablespoon Spring or filtered water; up
to 4
3 Cloves garlic; crushed
1 teaspoon Ground cumin
One half teaspoon Cayenne pepper
One fourth cup Minced jalapeno or other
chile pepper
One fourth cup Diced red bell pepper
Salt and freshly ground
black pepper; to taste
Red bell pepper slices for
garnish

MAKES 4 CUPS VEGAN

For a quick lunch, serve this hearty bean spread on toasted wholegrain
bagels. It also makes a luscious, lowfat dip alongside lightly steamed and
cooled carrots and broccoli.

In food processor or blender, process garbanzo beans, tahini and lemon
juice until smooth, adding water as needed to make a creamy mixture.
Transfer to medium bowl.

Add garlic, cumin, cayenne, jalapeno and bell pepper to garbanzo bean
mixture and mix well. Season with salt and pepper. Cover and chill 2 to 4
hours to allow flavors to blend. Garnish with red pepper slices just before
serving.

PER 1/4CUP SERVING: 75 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT): 9G
CARB.; 0 CHOL.; 33MG 500.; 0 FIBER,

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 48

Converted by MM_Buster v2.0l.