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03/13/2011

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Indian Version is called Red Pepper Chutney.
I like it because of fresh ingriedients. Here goes:
Heat 1/2 tspoon O.Oil, crackle cumin seeds, whole sesame seeds, dry roasted peanuts, add chopped galic, dry red chillies, and diced fresh red pepper, salt and saute. Set aside to cool. The indian version uses Jaggery/molasses and tamarind paste, but you can use a pinch of dark brown sugar and squeeze of fresh lime juice to balance tastes and result in a sweet, tangy, spict concoction. Add to a blender, adjust water to make a craemy paste. Stays good for over a week in the fridge. Njoy!

I don't buy canned beans, I soak and cook my own. Moreover, in my country they don't sell beans in ounce cans. How many cups of home-cooked garbanzos (volume of cooked beans) would be equivalent to a 15-oz can?

Margaret: about 2 cups

15 oz can is about 2 cups beans. I also cook my own beans. They taste so much better than canned, and freeze well. I use some of the water that the beans were cooked in for my hummus so it is not diluted of flavor. A whole eggplant, pierced with fork & roasted until it collapses, cool & scoop out flesh can also be added to hummus to cut back calories, increase cumin & garlic to accomodate mild eggplant.

Thank you fir this recipe! It sounds so good!!

Another low-fat hummus recipe!

All of this is done in the food processor:

4-5 garlic cloves minced (I just grab a scoop of Trader Joe's crushed garlic that I keep in the fridge)
2 (15oz) cans of chickpeas or white beans, rinsed
1/4c plain, fat-free yogurt
1/4c lemon juice
2 tbs olive oil
ground pepper (adds taste and flecks of color)
1 1/2 tsp cumin
1/2 tsp cayenne pepper

I also throw in my frozen, chopped chives
I have thrown in dried roasted red pepper flakes and after a day, they
soften and add nice colored flecks. I haven't added enough to affect the
flavor though--that will be my next experiment!

Simply made special Hummus making easier... and healthier

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