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Appetizers Check our Web site for more recipes.
Hummus
1 can (19 ounce) garbanzo beans (chickpeas) (drained)
1⁄2 cup lemon juice
1 teaspoon sesame oil
3 cloves garlic
1 teaspoon 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.
Red Pepper and Garlic Dip
6 large cloves garlic
2 tablespoons fresh basil leaves (packed)
1 tablespoon soy sauce
1 teaspoon hot pepper sauce
1⁄2 cup roasted red bell pepper*
4 ounces cream cheese (cut into 4 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 refrig- erate to serve. Yield: 1 1/2 cups.
*Roasted red peppers are available already processed in some large supermar- kets. If not, roast your own: place 2 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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