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Appetizers
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Hummus
1 can (19 ounces [535 g]) garbanzo beans (chickpeas) (drained)
1
⁄
cup (125 ml) lemon juice
2
1 teaspoon (5 ml) sesame oil
3 cloves garlic
1 teaspoon (5 ml) salt
Water
Place beans, lemon juice, sesame oil, garlic and salt in blender jar; cover.
Blend on high. If mixture is too thick, add one tablespoon of water at a time.
Yield: 3 cups (750 ml).
Red Pepper and Garlic Dip
4 large cloves garlic
1
⁄
cup (60 ml) fresh basil leaves (packed)
4
2 tablespoons (30 ml) soy sauce
2 teaspoons (10 ml) hot pepper sauce
1 cup (250 ml) roasted red bell pepper*
8 ounces (225 g) cream cheese (cut into 8 cubes)
Place garlic and basil in blender jar. Pulse for 5 to 10 seconds or until coarsely
chopped. Add remaining ingredients. Process on high speed until smooth and
blended. Serve with crackers or fresh vegetables for dipping. Cover and
refrigerate to serve. Yield: 3 cups (750 ml).
* Roasted red peppers are available already processed in some large super-
markets. If not, roast your own: place 4 medium peppers, halved, seeded
and cored on a baking sheet, cut side down. Put in the oven on broil. Watch
closely. When skins are black, remove from oven and let stand 15 minutes.
Remove black skins. Peppers are now ready to use.
Substitution: When bell peppers are at their peak, choose from a variety of
vibrant colors – red, orange, yellow and green.
Success Tip!
Easily peel garlic cloves by placing the flat part of a large knife on top of
the clove. Tap the knife with the heel of your hand to crack the garlic clove.
The skin will then slip right off.
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