Southwest Hummus Dip Recipe

Southwest Hummus Dip Recipe photo by Taste of Home

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Not your ordinary hummus, this dip is a combination of two things I love, chick peas and Southwest flavor. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn.

This recipe is:

Healthy

Diabetic Friendly

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Southwest Hummus Dip Recipe

Prep: 15 min. Grill: 20 min.

Yield: 8 Servings

15 20 35

Ingredients

1 medium ear sweet corn, husk removed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped roasted sweet red peppers
1/4 cup fire-roasted diced tomatoes
Baked pita chips or assorted fresh vegetables

Directions

Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Meanwhile, in a food processor, combine the beans, cilantro, cumin, chili powder, salt and pepper. Cover and process for 30 seconds or until blended. Transfer to a small bowl. Cover and refrigerate for at least 15 minutes.
Cut corn from cob. Add the corn, red peppers and tomatoes to bean mixture; mix well. Serve with pita chips or vegetables. Yield: 2 cups.

Nutritional Facts 1/4 cup (calculated without chips and vegetables) equals 68 calories, 1 g fat (trace saturated fat), 0 cholesterol, 223 mg sodium, 12 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

Originally published as Southwest Hummus Dip in Healthy Cooking June/July 2012, p20