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Ingredientes
- 3 c. cooked garbanzo beans
- 1/4 c. tahini (extra virgin olive oil or possibly light sesame oil may be substituted)
- 1/4 c. fresh lemon juice
- 1 Tbsp. spring or possibly filtered water, up to 4
- 3 x cloves garlic, crushed
- 1 tsp grnd cumin
- 1/2 tsp cayenne pepper
- 1/4 c. chopped jalapeno or possibly other chile pepper
- 1/4 c. diced red bell pepper Salt and freshly grnd black pepper, to taste Red bell pepper slices for garnish
Direcciones
- MAKES 4 C. VEGAN
- For a quick lunch, serve this hearty bean spread on toasted whole-grain bagels. It also makes a luscious, low-fat dip alongside lightly steamed and cooled carrots and broccoli.
- In food processor or possibly blender, process garbanzo beans, tahini and lemon juice till smooth, adding water as needed to make a creamy mix.
- Transfer to medium bowl.
- Add in garlic, cumin, cayenne, jalapeno and bell pepper to garbanzo bean mix and mix well. Season with salt and pepper. Cover and refrigerate2 to 4 hrs to allow flavors to blend. Garnish with red pepper slices just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 108 | |
| Calories from Fat 29 | 27% |
| Total Fat 3.46g | 4% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 186mg | 8% |
| Potassium 145mg | 4% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 0.23g | 0% |
| Protein 4.1g | 7% |
