Hummus, the popular, pureed garbanzo bean spread, has always been one of my favorite snacks. There's something about its creamy texture that makes it taste far more rich and decadent than it really is. Normally I'll purchase hummus from the store, but recently I remembered how easy it is to make — even when I'm in a hurry!Use a food processor and canned beans, and you'll have homemade hummus in a matter of minutes. Serve as a dip with carrots and toasted whole wheat pita or, for a more figure-friendly and flavorful condiment, slather on sandwich bread. To look at the recipe — it's slightly spicy thanks to the addition of red pepper flakes — read more.
From Rachael Ray Ingredients 1 (14.5 ounce) can chickpeas (garbanzo beans), drained Directions Serves 4.
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove garlic, crushed
1/2 lemon, juiced
Pita breads, grilled and cut into wedges, carrots, celery sticks, or red pepper chunks for dipping
From Rachael Ray
1 (14.5 ounce) can chickpeas (garbanzo beans), drained