This hummus is an ideal appetizer when you have unexpected guests, says its creator, Dana Jacobi, author of the 12 Best Foods Cookbook and a contributor to the American Institute for Cancer Research’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life (from which this recipe is adapted).
“Its ingredients are easily kept on hand, and it works as a dip with raw veggies or toasted pita wedges or spread on lavash bread to make pinwheel hors d’oeuvres,” she says. “In a pinch, it tastes good if I include great northern beans or just use chickpeas or even black beans. Accompanied by olives, hard-cooked egg quarters and canned grape leaves, this hummus becomes part of meze, the delicious Mediterranean ‘small dishes’ served for more substantial hors d’oeuvres or a light meal.”
All of the ingredients should be available at your local natural and organic food store.
Roasted Red Pepper Hummus
Makes 24 servings (2 tablespoons each)
1 jar (7 oz.) roasted red peppers, drained
1 can (15 oz.) chickpeas, drained and rinsed
1 can (15 oz.) cannellini (white kidney) beans, drained and rinsed
1/4 cup tahini (sesame paste)
2 garlic cloves, minced
2 tablespoons freshly squeezed lemon juice, or to taste
1 teaspoon ground cumin
Salt and freshly ground black pepper
- In a blender or food processor, combine all of the ingredients except the salt and pepper. Process the mixture until smooth.
- Allow the mixture to stand for 30 minutes or more to allow flavors to develop fully. Season to taste with salt and pepper.
- Serve chilled or at room temperature with wedges of warmed whole-wheat pita or whole-grain crackers.
Per serving: 61 calories, 2 g total fat (less than 1 g saturated fat), 9 g carbohydrate, 2 g protein, 2 g dietary fiber, 108 mg sodium
Recipe and photo courtesy of the American Institute for Cancer Research
