The Hummus Recipe is a very popular selection. This flavorful chickpea (garbanzo bean) and sesame party dip recipe is a nice departure from cream cheese and sour cream based recipes.

Hummus is the Arab word for chickpea, more commonly known in the United States by its Spanish name, ‘garbanzo’ bean. But ‘Hummus’ has become synonymous with the dip, not just the one ingredient.

One look at the ingredients tells you the origin of the hummus recipe. And in fact, the history of hummus extends across the Mediterranean, as far as India, and reaches back thousands of years. While many families and cultures have worked to perfect the recipe, it remains basically the same: Chickpeas, olive oil, sesame tahini, lemon juice, and garlic. The spices and garnishes often vary, but this is an excellent version, if not the best hummus recipe.

Just be thankful you don’t have to pick the chickpeas, dry them, soak them, peel them, and then grind them with a mortar and pestle any more. You can if you want to, but it’s easier to just pop over to the grocery store, pick up a couple cans of garbanzo beans, and toss them into the food processor. And the recipe does not suffer at all.

INGREDIENTS:
2 cups canned chickpeas (garbanzo beans), liquid reserved
2/3 cup tahini paste*
5 tablespoons olive oil , divided
1/4 cup lemon juice
3 cloves garlic
Salt and pepper to taste
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)

PREPARATION:
*You can make your own tahini paste in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds over medium heat until golden brown, about 3 minutes.

In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy. Season with salt and pepper.

Transfer to a shallow bowl or plate.

Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the top, and garnish with chopped parsley, if desired.

Serve with pita bread triangles. Makes about 3 cups.

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INGREDIENTS:
2 large tomatoes, peeled
1 or 2 jalapeno peppers, seeded and finely chopped
2 green chiles, chopped
1/2 medium onion, chopped
1 very small green bell pepper, finely chopped
1/3 cup corn
2 teaspoons chopped cilantro (1 teaspoon dried)
1 heaping tablespoon black bean garlic sauce or
1 tablespoon black beans and 2 cloves garlic, chopped
1 teaspoon sugar
2 teaspoons cider vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and pepper to taste

PREPARATION:
Combine all ingredients and microwave on high for 2 minutes.

Chill before serving.

Pairs perfectly with tortilla chips or warm rolled tortillas. Makes about 3 cups.

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From the Islands to the Southwest, a black bean dip recipe starts with black beans, onion and cilantro. It just gets better from there. This is a great party dip recipe.

INGREDIENTS:
2 15-ounce cans black beans
2 teaspoons chopped garlic
2 tablespoons chopped fresh cilantro (or 1 T dried)
2 small tomatoes, chopped
2 teaspoons crushed red pepper (or to taste)
1 teaspoon cumin
Juice of 1 lime
1 small onion, finely chopped
Salt and pepper

PREPARATION:
In a food processor, coarsely chop the black beans, garlic, cilantro and 1 tomato. Transfer to a serving bowl.

Add the red pepper, cumin, lime juice, onion, 1 chopped tomato, and salt and pepper.

Chill, allowing the flavors to blend. Serve with chips and jicama scoops. Makes about 3 cups.

INGREDIENTS:
1 16-ounce can refried beans
1 teaspoon garlic powder
1 teaspoon cumin
2 large avocados
2 teaspoons grated onion
1 cup sour cream
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup green onion, chopped
1 cup tomatoes, chopped
1/2 cup black olives, sliced

PREPARATION:
In a small bowl, mash the refried beans with a fork, to soften, and stir in the garlic and cumin. Thin the bean mixture, if necessary, with a little water, milk, or, preferably, sour cream. Spread the bean (dip) evenly on a large serving platter.

Cut the avocados in half, lengthwise, and remove the seeds. Scoop the meat into a small bowl; mash with a fork and stir in the grated onion. Carefully spread the avocado (dip) onto the bean dip to within 1/2″ of the edge of the bean dip.

Add the remaining layers one at a time, each to within 1/2″ of the last layer, in this order: sour cream, Cheddar, Monterey Jack, green onions, tomatoes, and black olives. Whoops! That’s 8 layers. Quick, eat a layer!

Serve with tortilla chips. Makes a lot.

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INGREDIENTS:
1 can chili con carne without beans — (15 ounces)
1 pound process American cheese — cubed
1 can chopped green chilies — (4 ounces)
Tortilla chips

PREPARATION:
Combine chili, cheese and green chilies in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts. Serve warm with tortilla chips.

Yield: 12 servings.

INGREDIENTS:
2 bunches chopped green onions
1 small jar chopped green olives
1/4 cup finely chopped green bell pepper
sliced lettuce
2 (15 ounces) cans refried beans
1 package of taco seasoning or your favorite homemade seasoning
1/2 pound grated cheddar cheese
2 packages frozen avocado dip
4 tablespoons sour cream
1 small can green chilies
1 pint basket cherry tomatoes, quartered
chips
hot sauce

PREPARATION:
In a small bowl, mix the chopped green onions, ripe olives, green olives, and green bell pepper.

In another bowl, mix refried beans with the taco seasoning.

Layer lettuce slices, bean mixture, vegetables, tomatoes, and grated cheese. Serve with chips and hot sauce.

INGREDIENTS:
4 slices bacon, cooked and crumbled
1 small sweet onion, chopped
1 (14.5-ounce) can great Northern beans, rinsed and drained
1/4 cup spicy barbecue sauce
1/4 cup tomato sauce
1/4 tsp garlic powder
1/2 cup (2 ounces) shredded Cheddar cheese

PREPARATION:
Corn chip scoops

Process bacon and next 5 ingredients in a food processor until smooth, stopping to scrape down sides.

Spread bacon mixture into a 1-quart baking dish or a 9-inch pie plate. Bake at 350° F. for 20 minutes. Sprinkle cheese evenly over top, and bake 5 more minutes.

Serve immediately with chips.

Southern Living

INGREDIENTS:
1 15 ounce can black beans, undrained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 drops hot pepper sauce
3/4 cup minced white onion
2 cloves minced garlic
4 ounces chopped green chiles, drained

PREPARATION:
Drain beans, reserving 2 tbls liquid. Combine beans chili powder, salt, black pepper, cumin, hot pepper sauce and 2 tbls reserved liquid in blender or food processor; process till smooth. Combine onion and garlic in nonstick skillet or saucepan, cover and cook over low heat till onion is soft and translucent. Uncover and cook until slightly browned. Add chilies and cook 3 minutes more. Add bean mixture and mix well.

Makes about 1 1/2 cups.

INGREDIENTS:
1 can cannellini beans, rinsed, drained
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
cayenne pepper

PREPARATION:
Puree first 6 ingredients in a food processor until smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature before serving.) Sprinkle with cayenne pepper and additional oregano.

Makes about 1-1/3 cups.

Bon Appetit

INGREDIENTS:
1 tablespoon corn oil
2 garlic cloves — minced
19 ounces cannellini beans — rinsed and drained
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise dressing
1 tablespoon cider vinegar
36 melba rounds or toasts

PREPARATION:
In large skillet, heat corn oil over medium-high heat. Add garlic; stirring frequently; cook 1 minute. Add beans, 1 tablespoon water, cumin and salt; cook 3 minutes, stirring constantly and mashing beans with back of spoon.

In small bowl, combine mashed bean mixture, mayonnaise dressing and vinegar. Cover; cool to room temperature. Spread on melba rounds.

Makes 36 servings.

Low-Fat Meals, Woman’s Day