Provided by The Food Channel

Recipe: Mediterranean Hummus Dip

Posted online November 13, 2012 | 1:15 pm

Ingredients

2 cans (15.50 oz. each) chickpeas, drained, liquid reserved
6 tablespoons tahini sesame paste
6 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
4 garlic cloves
1 teaspoon kosher salt
1/4 teaspoon garlic and pepper seasoning blend
reserved liquid from canned chickpeas, as needed
Roasted red pepper puree, as needed
Olive oil, as needed
whole grain rye crackers, as needed

Prep Time:

10 minutes

Cook Time:

N/A

Serves:

This rich creamy Mediterranean-inspired dip features a lively blend of chickpeas, tahini paste, lemon, garlic and olive oil blended velvety smooth and delicious in a food processor for quick & easy assembly. Serve hummus garnished with a drizzle of olive oil and roasted pepper puree with a generous portion of whole grain rye crackers for indulgent dipping.

Why Try? It’s so easy! Why not make fresh homemade hummus for your next party or family get-together?

Foodie Byte: This recipe makes a generous portion; freeze or refrigerate extra quantities for later use. For a mellower garlic flavor, roast whole garlic cloves tossed lightly in olive oil in a 300°F oven until tender.

Preparation

Combine chickpeas, tahini, lemon juice, olive oil, garlic cloves, kosher salt and garlic pepper in bowl of food processor fitted with a steel blade.
Pulse until smooth; adding 2 to 4 tablespoons reserved liquid from canned chickpeas, as needed, to adjust thickness of hummus dip.
Taste and adjust seasoning, if needed.
To serve: Spoon hummus on serving plate or bowl; garnish with a dollop of roasted red pepper sauce and a drizzle of olive oil. Serve with whole grain rye crackers.

Nutritional Information

Calories 126, Carbohydrates 12g, Fat 7g, Fat Calories 64, Fiber 3g, Protein 4g, Saturated Fat 0.87g, Sodium 334mg. Daily Values: Calcium 24.49mg 2%, Phos 61.39mg 6%, Copper 0.12mg 6%, Zinc 0.36mg 2%, Panto 0.02mg 0%, Biotin 0.02mcg 7%, Magnesium 7.83mg 2%, Iron 0.99mg 6%, Vitamin B6 2%, Vitamin C 6%, Vit E-a-Toco 1%, Vitamin A 0%. Percent Daily Values are based on a 2,000 calorie diet.

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