Southwestern Hummus Recipes
SOUTHWEST HUMMUS DIP
Not your ordinary hummus, this dip is a combination of two things I love-chick peas and Southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. -Cheray Buckalew, Cumberland, Maryland
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Meanwhile, in a food processor, combine the beans, cilantro, cumin, chili powder, salt and pepper. Cover and process for 30 seconds or until blended. Transfer to a small bowl. Cover and refrigerate for at least 15 minutes., Cut corn from cob. Add the corn, red peppers and tomatoes to bean mixture; mix well. Serve with pita chips or vegetables.
Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SOUTHWESTERN HUMMUS
Make and share this Southwestern Hummus recipe from Food.com.
Provided by Broke Guy
Categories Spreads
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Rinse and drain the black beans.
- Combine all ingredients in a food processor or blender and puree to desired consistency.
- To thin, add 1 tbsp water at a time.
Nutrition Facts : Calories 423.4, Fat 2.2, SaturatedFat 0.5, Sodium 9.5, Carbohydrate 76.8, Fiber 27.3, Sugar 0.8, Protein 27.9
TRADITIONAL HUMMUS
This traditional Middle Eastern dish that makes use of chickpeas can be served as a dip with vegetables and crackers or used as a spread on sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In bowl of food processor combine chickpeas, garlic, lemon juice, tahini, and salt. Pulse to a thick paste. With motor running, slowly add water, then oil, in a slow stream. Taste and add more salt if needed.
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