Recipe: Hummus Dip (using garbanzo beans, jalapeno, blender)

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 bell pepper, cut into 1-inch chunks
2 teaspoons olive oil
1⁄2 teaspoon cumin
1 (15 oz.) can garbanzo beans, drained
1⁄3 cup liquid reserved
1⁄4 teaspoon sesame oil, if desired
1 small tomato, seeded and chopped, if desired
Vegetable dippers, pita wedges, or cracker bread (for serving)

Place jalapeno pepper and garlic in blender jar. Cover and blend at STIR until chopped, about 5 to 10 seconds. Add onion and green pepper. Cover and blend at MIX; pulse 2 or 3 times, about 5 seconds each time, until onion and green pepper are chopped.

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

Place onion mixture, beans, reserved liquid, and sesame oil in blender jar. Cover and blend at MIX 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.

Makes 2 cups; 32 servings (1 tablespoon each)
Source: KitchenAid 5 Speed Ultra Power Blender Manual