While most hummus recipes call for olive oil and tahini (sesame seed paste), both of which are high in fat and calories, this recipe does not, making it low in fat but still high in flavor. Use as a dip for vegetables, a sandwich spread, or a topping for baked potatoes.
- 1 medium-large red bell pepper
- 3 cups cooked garbanzo beans (or 2 cans pre-cooked)
- 2 cloves fresh garlic, minced
- 4 tablespoons lemon juice
- 1 teaspoon ground cumin
- To roast the red pepper, preheat oven to 375 degrees. Place the whole red pepper (including stem) in a baking dish standing upright and bake for 30 to 40 minutes, until pepper starts to wrinkle and brown a bit on the outside.
- Remove the stem from the roasted pepper and cut into large pieces. Place all of the ingredients into a food processor, blending until smooth. Use as a dip for vegetables, sandwich spread, or topping for baked potatoes.
If you’d like to cook garbanzo beans from scratch (dry beans), soak 1 and a half cups dry beans in a bowl of water overnight. After they have soaked, place the beans in a pot with enough water just to cover them and bring to a full boil before reducing heat to a low boil. Cook for about one and a half hours, or until softened, adding water as needed to keep beans covered. One cup of dry beans makes about two and half cups of cooked beans. Save any extra beans to use on your salad or in soup (and save the cooking water, as it is especially flavorful; and use it to store extra cooked beans in). Since cooking dry beans from scratch is a bit of work, It’s always good to make extra beans. You can also freeze cooked beans.
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