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1
⁄2 small fresh jalapeño
pepper, stem and
seeds removed
1 clove garlic
1
⁄2 medium onion, cut
into 1-inch chunks
1
⁄4 medium green
pepper, cut into
1-inch chunks
2 teaspoons olive oil
1
⁄2
teaspoon cumin
1 can (15 oz.)
garbanzo beans,
drained
1
⁄3 cup liquid
reserved
1
⁄4 teaspoon sesame oil,
if desired
1 small tomato, seeded
and chopped, if
desired
Place jalapeño pepper and garlic in blender jar.
Cover and blend at STIR until chopped, about 5 to
10 seconds. Add onion and green pepper. Cover
and blend at MIX; pulse 2 or 3 times, about 5
seconds each time, until onion and green pepper
are chopped.
Heat oil in small non-stick skillet over medium-high
heat. Add onion mixture and cumin. Cook and stir
until vegetables are crisp-tender.
Place onion mixture, beans, reserved liquid, and
sesame oil in blender jar. Cover and blend at MIX
until smooth, about 20 to 30 seconds to 1 minute;
scrape sides of blender jar, if necessary.
Place in serving bowl. Stir in tomato, if desired.
Serve with vegetable dippers, pita wedges, or
cracker bread.
Yield: 2 cups; 32 (1 tablespoon) servings.
Per serving: About 21 cal, 1 g pro, 4 g car, 0 g fat,
0 mg chol, 40 mg sod.
Hummus Dip
1 can (15 oz.) sliced
peaches, packed in
fruit juice and well
drained
2 tablespoons light
pasteurized process
cream cheese
product (from an
8-oz. tub)
2 tablespoons frozen
orange juice
concentrate
2 teaspoons powdered
sugar
1
⁄4 teaspoon vanilla
Dash nutmeg
Place all ingredients in blender jar. Cover and blend
at STIR until smooth, about 15 to 20 seconds.
Serve with assorted fruits or angel food cake cubes.
Yield: 24 (1 tablespoon) servings.
Tip: To make juice with remaining concentrate,
measure amount of concentrate. Add three times
the amount of water as concentrate.
Per serving: About 10 cal, 0 g pro, 2 g car, 0 g fat,
0 mg chol, 7 mg sod.
Fruit Dip