Garbanzo Fusion Dip
Serve with Pita chips or baked tortilla chips

Servings: 20

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• 2 - 15.5 ounce cans garbanzo beans, drained
• 1/2 cup water
• 1/4 cup tahini (sesame-seed paste)
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 canned chipotle pepper in adobo sauce
• 2 cloves garlic
• 1 1/2 teaspoons cumin
• 1 - 7 ounce jar roasted red bell peppers, drained
• 6 sun-dried tomatoes, soaked in hot water and drained
• 1/2 cup chopped cilantro
• 1/2 teaspoon salt
• Ground black pepper to taste

Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

Per Serving: 91 Calories; 4g Fat (33.9% calories from fat); trace Saturated Fat; 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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