Middle-eastern inspired dip, nice color with a rich smoky taste. May substitute Minors chipolte paste for the chipolte pepper, about 2 tsp. Also may add 1/4 cup tahini (sesame-seed paste).

Ingredients

31	oz garbanzo beans
1/2	cup water
1/4	cup lemon juice
2	tbls olive oil
1	tsp jalapeno, chipolte pepper in a chopped
7	oz red peppers, cooked and drained
2	garlic cloves
1 1/2	tsp cumin
1/4	cup sun dried tomatoes
1/2	cup cilantro
1/2	tsp salt

Directions

1. Blend in food processor beans, water, lemonjuice, chipolte pepper garlic and cumin until smooth.
   
   
2. Add red peppers, sun-dried tomatoes, cilantro, salt. Pulse the mix until ingredients are coarsely chipped into the hummus base.
   
   
3. Chill until ready to serve.
   
   

Categories

Appetizers, Snacks, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Low in sodium High in dietary fiber High in manganese High in vitamin C