There's a Hummus Among Us

My favorite hummus recipes... You'll want a food processor for these - borrow one if you have to (or do like I did; piece-meal the individual parts on eBay and pay less than half retail price).

Cilantro-Lime Hummus

Unlike traditional hummus, this is a low-fat alternative, since it does not contain any tahini. Critics of hummus and cilantro have both devoured this recipe. Great with a Mexican menu.  Often found with the label "I'm not Guac." when I share it with friends.

2 15-ounce cans garbanzo beans, drained and rinsed (peeled if you have time)
1/2 cup low-fat sour cream
1 bunch fresh cilantro (washed, tearing the bunch off the stems in one big twist, discard stems)
1 small garlic clove, chopped - or 1 heaping spoon jarred garlic
3-5 T fresh lime juice (2 medium-large limes)
3/4 teaspoon salt

Purée chickpeas with sour cream, garlic, lime juice, and salt in a food processor, add cilantro and blend until smooth. (peeling the chickpeas will give a smoother end product; grab them with thumb and 2 fingers, point of pea pointing toward the palm of your hand and squeeze, toss the skin into a bowl nearby and trash).

Serve with pita or tortilla chips and carrots. Red bell peppers are also yummy!

Can be prepared 3 days ahead. Cover and refrigerate. Most people seem to enjoy this best cold.

(Modified from Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks)



Low-Fat Lemon Hummus
This is so fresh and light with all the lovely flavors of a traditional hummus.

2 heaping teaspoons jarred garlic (or 2 large garlic cloves, chopped)
1 15-ounce can garbanzo beans (chickpeas), drained
2 T plain nonfat yogurt
2 T tahini (sesame seed paste)
2 T fresh lemon juice
1 teaspoon ground cumin

Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper (I like white pepper). Transfer to a small bowl and serve with pitas/ pita chips and veggies.

Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.

(Recipe from Hummus with Yogurt and Lemon)