Green Garbanzo Hummus with Bellafina Peppers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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(Makes about 2 1/2 cups hummus.)

1/4 cup fresh-squeezed lemon juice (original recipe had 1/2 cup; I thought it was too tart when I made it that way but use more if you like)
6 T olive oil + more for serving
4-6 T tahini(I used the full 6 T, but I really like tahini)
2 T finely minced garlic
2 T water + 1-2 T more if needed
3/4 tsp. sea salt
2 cups green garbanzo beans, thawed if frozen

sliced Bellafina peppers for dipping

Put lemon juice, olive oil, 4 T tahini, garlic, 2 T water, and sea salt into the food processor fitted with a steel blade.  Add green garbanzo beans on top of other ingredients, then process about 1 minute, or until the hummus is as smooth as you’d like it.

 

Taste for seasoning and add more lemon juice, tahini, or salt if desired.  (I added 2 T more tahini, for a total of 6 T.)  If the hummus seems too thick add 1-2 T more water.  Pulse again several times if you add things to the hummus.

 

Serve cold or room temperature, with a little olive oil drizzled on top.  Green Garbanzo Hummus is good with sweet mini-pepper dippers, celery, carrot sticks, pita bread, or whole grain crackers.  Hummus will keep in the fridge for at least a week, although this probably won’t last that long.

South Beach Suggestions:

Garbanzo beans are a wonderful low-glycemic food for the South Beach Diet, but recommended serving size is 1/3 to 1/2 cup for phase one.  Use sweet mini-pepper dippers or celery for phase one and eat with carrots, pita bread, or whole wheat crackers for phase 2 or 3.
From Kalyn’s Kitchen