Southwest Hummus Dip Food

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SOUTHWEST HUMMUS DIP



Southwest Hummus Dip image

Not your ordinary hummus, this dip is a combination of two things I love-chick peas and Southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. -Cheray Buckalew, Cumberland, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 cups.

Number Of Ingredients 10

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 canned fire-roasted diced tomatoes
Baked pita chips or assorted fresh vegetables

Steps:

  • 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.

Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SOUTHWESTERN HUMMUS



Southwestern Hummus image

This hummus is so easy to make and has the perfect kick of flavor!

Provided by Nikki

Categories     Appetizer

Number Of Ingredients 7

1 (16 oz) can Garbanzo Beans, drained
1 clove garlic, minced
juice from ½ of lemon
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon cayenne pepper
1 Tablespoon roasted red pepper

Steps:

  • Blend all ingredients in a food processor until you get the correct consistency.
  • Dip Pita chips and enjoy!

LAYERED SOUTHWESTERN DIP WITH A TWIST



Layered Southwestern Dip With a Twist image

This is an exceptionally delicious and easy to prepare dish, regardless all the layers. Use most any transparent, glass serving dish so the pretty layers can be seen through the dish. Avocados contain no saturated fat or cholesterol and are virtually the only fruit that provides good-for-you mono-unsaturated fat. I found and adapted this recipe from the one at: http://www.avocadosfrommexico.com/Details.aspx?Id=138

Provided by Stoblogger

Categories     < 30 Mins

Time 30m

Yield 10 , 10 serving(s)

Number Of Ingredients 12

1 1/2 cups roasted garlic hummus or 1 1/2 cups bean dip
2 cups red onions, chopped
2 tablespoons lime juice
1 tablespoon cilantro, fresh, chopped
2 1/2 teaspoons salt
1 cup sour cream
2 cups tomatoes, chopped
3 large avocados, halved and pitted
1/2 cup tomatillo salsa
1 cup arugula or 1 cup spinach leaves, fresh and finely chopped
5 slices bacon, cooked and crumbled
1/4 cup cheese (finely shredded)

Steps:

  • Hummus Layer. Use a 9-inch by 7-inch by 2 ½-inch (11 cup) rectangular baking dish. Spread the hummus (or bean dip if you prefer) evenly over the bottom of the dish.
  • Red onion layer. Put the onions into a colander or strainer and rinse well under cool water. Shake dry and put into a small bowl. Stir in 1 Tbsp of the lime juice, cilantro and ¼ tsp of the salt. Arrange in a single layer over the hummus in the dish.
  • Sour cream layer. Mix the sour cream with ¼ tsp salt. Spread in a layer over the onions.
  • Tomato layer. Pat the tomatoes dry and mix with 1 tsp salt. Arrange tomatoes over sour cream.
  • Guacamole layer. Scoop the avocado pulp out into a medium-size bowl. Coarsely mash with a fork. Stir in salsa, arugula, remaining 1 Tbsp lime juice and about 1 tsp salt. Gently spread the arugula guacamole over the tomatoes.
  • Sprinkle with bacon and finely shredded cheese.
  • Refrigerate up to 2 hours before serving.
  • Serve with thick tortilla chips, sliced jacima, or vegetable sticks.

Nutrition Facts : Calories 251.3, Fat 21.5, SaturatedFat 6.7, Cholesterol 19.6, Sodium 795.7, Carbohydrate 13, Fiber 5.9, Sugar 3.2, Protein 4.8

SMOKY CHIPOTLE HUMMUS



Smoky Chipotle Hummus image

Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens the flavor. Perfect for entertaining a crowd! Serve with pita chips and fresh vegetables.

Provided by SAVVYHOSTESS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 20

Number Of Ingredients 13

2 (15.5 ounce) cans garbanzo beans, drained
½ cup water
¼ cup tahini (sesame-seed paste)
¼ cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 ½ teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
6 oil-packed sun-dried tomatoes, drained
½ cup chopped cilantro
½ teaspoon salt
ground black pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 11.9 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 235.3 mg, Sugar 0.4 g

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