Monday, May 25, 2009

Red Pepper hummus--oil free and also bean spread

We tried this and love it--it is from Dr. Esselstyn's book. It is good with pita, crackers, veggies and on pasta. Very easy to make and no tahini or oil! See another similar recipe here:

2 19 ounce cans of chickpeas, drained and rinsed (I only had 15 oz cans so I should have put a bit less of the water from the red pepper jar--but it is great this way on pasta)
1 12 ounce jar roasted peppers, including liquid (make sure to delete any seeds first!!)
1 tsp ready to use chopped garlic or 2 garlic cloves, chopped
1-3 tsp lemon juice (I use 3)
1 tsp ground cumin
(salt, if desired--the recipe didn't call for it)

Combine all in food processor and process until smooth. Adjust for thickness desired.
1 can (14 1/2 ounces) of chick peas
2. picante sauce as much as desired
3. a tablespoon or so of Frito bean dip (has no fat)
4. enough water to get the consistency you desire
Blend together in food processor

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