HUMMUS DIP

1/2 small fresh jalapeno pepper, stem and seeds removed
1 clove garlic
1/2 medium onion, cut into 1-inch chunks
1/4 medium green pepper, cut into 1-inch chunks
2 teaspoons olive oil
1/2 teaspoon cumin
1 can (15 oz.) garbanzo beans, drained
1/3 cup liquid reserved
1/4 teaspoon sesame oil, if desired
1 small tomato, seeded and chopped, if desired

Place jalapeno pepper and garlic in blender Cover and blend at STIR until chopped, about 10 seconds.

Add onion and green pepper. Cover and blend at MIX; pulse 2 or 3 times, about seconds each time, until onion and green pepper chopped.

Heat oil in small non-stick skillet over medium-heat. Add onion mixture and cumin. Cook and until vegetables are crisp-tender.

Place onion mixture, beans, reserved liquid, sesame oil in blender jar. Cover and blend at until smooth, about 20 to 30 seconds to 1 minute; scrape sides of blender jar, if necessary.

Place in serving bowl. Stir in tomato, if desired.

Serve with vegetable dippers, pita wedges, or cracker bread.

Yield: 2 cups; 32 (1 tablespoon) servings
Source: Kitchenaid