MAKES: 14 servings TESTED BY: Julie H.

003 Hummus

TASTING COMMENTS:

We always let hummus stand at room temperature for 30 minutes before serving to allow its beany, garlicky, toasty flavor and creamy texture to fully express itself.—JH

start to finish 15 minutes

Tahini is a creamy, thick paste made from ground sesame seeds. Look for it at larger grocery stores in the Asian foods section.

1. In a blender or food processor combine the first seven ingredients (through paprika). Cover and blend or process 1 minute or until smooth.

2. If desired, add one or more of the optional stir-ins. Sprinkle with parsley. If desired, drizzle with additional oil and top with pine nuts. Serve at room temperature with pita wedges and/or vegetables.

*Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

**Tip To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a 350°F oven 5 to 10 minutes or until golden brown, shaking pan once or twice.

Per serving 97 cal., 6 g fat (1 g sat. fat), 0 mg chol., 176 mg sodium, 8 g carb., 2 g fiber, 2 g sugars, 2 g pro.

Beet Hummus In a blender or food processor combine one 15-oz. can cannellini beans (white kidney beans), rinsed and drained; ¼ cup tahini; 2 Tbsp. lemon juice; one 8-oz. pkg. refrigerated cooked whole baby beets or one 15-oz. can small whole beets, drained; 1 Tbsp. prepared horseradish; 2 cloves garlic, minced; and ½ tsp. salt. Cover and blend or process until nearly smooth. With machine running, add ¼ cup olive oil in a slow stream until combined. If desired, cover and chill up to 24 hours. If desired, top with chopped hard-cooked egg and/or snipped fresh parsley.

Carrot Hummus In a covered small saucepan cook 1 cup chopped carrots in a small amount of boiling water 6 to 8 minutes or until tender; drain. In a blender or food processor combine cooked carrots; one 15-oz. can garbanzo beans (chickpeas), rinsed and drained; ¼ cup tahini; 2 Tbsp. lemon juice; 2 cloves garlic, quartered; ½ tsp. ground cumin; and ¼ tsp. salt. Cover and blend or process until smooth. If necessary, stir in enough water, 1 Tbsp. at a time, to reach dipping consistency. Stir in 1 Tbsp. snipped fresh parsley.

Roasted Red Pepper Hummus Preheat oven to 425°F. Cut 2 red sweet peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Add 4 unpeeled garlic cloves. Roast 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and garlic; fold edges together to enclose. Let stand 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the pepper skins; pull off the skins in strips and discard. Peel garlic. In a blender or food processor combine roasted peppers and garlic; one 15-oz. can garbanzo beans (chickpeas), rinsed and drained; ¼ cup sliced green onions; ¼ cup tahini; 2 Tbsp. lemon juice; ½ tsp. salt; ¼ tsp. paprika; and, if desired, a dash crushed red pepper. Cover and blend or process until smooth. With machine running, add ⅓ cup olive oil in a slow stream until blended.