Recipe: Hummus (variations: cumin; garlic; and sun-dried tomato, food processor)

HUMMUS

1 (15 to 16 oz) can garbanzo beans, drained, 1/4 cup liquid reserved
1/2 cup tahini (see note*)
1/4 cup olive oil
2 cloves garlic, finely chopped
3 tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon ground black pepper
Chopped fresh parsley
Pita bread wedges, crackers or fresh vegetables, if desired (for serving)

1. In blender or food processor, place beans, reserved bean liquid, tahini, oil, garlic, lemon juice, salt and pepper. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth.

Spoon into serving dish. Garnish with parsley. Serve with pita bread wedges.

*Note: Tahini, a thick paste made from ground sesame seed, gives this dip its distinctive flavor. Look for tahini in the condiment, ethnic-foods or pickle aisle. 1/2 cup sesame seed can be substituted for the tahini, but the hummus will not be smooth.

Makes 2 cups dip

2 Tablespoons: Calories 60; Total Fat 3g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 6g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Vegetable, 1/2 Fat Carbohydrate Choices: 1/2

VARIATIONS:

CUMIN HUMMUS:
Add 1/4 teaspoon ground cumin with the salt and pepper. Omit parsley. Sprinkle with cumin seed if desired.

ROASTED GARLIC HUMMUS:
Stir 1 to 2 tablespoons roasted garlic into blended mixture.

SUN-DRIED TOMATO HUMMUS:
Stir 1/3 cup chopped drained sun-dried tomatoes (packed in oil) into blended mixture.

Source: Betty Crocker Cookbook, 11th edition, September 27, 2011