Description
A healthy, low calorie, savory Mediterranean dip that is made with roasted peppers, sun-dried tomatoes and feta cheese and topped with vegetables and a drizzle of balsamic glaze.
Ingredients
- FOR THE HUMMUS:
- 15-½ ounces, weight Can Garbanzo Beans, Drained, Rinsed (reserve The Juice From The Can)
- 1 clove Garlic, Peeled
- 2 ounces, weight Fire Roasted Red Pepper, From Jar, Patted Dry, Roughly Chopped
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1 teaspoon Dried Cumin
- ½ teaspoons Oregano, Dried
- 1 Tablespoon Feta Cheese, Fat Free
- 1 Tablespoon Sun-Dried Tomatoes, Chopped
- ½ teaspoons Salt
- FOR THE TOPPING:
- ¼ cups Cucumbers, Peeled, Diced
- ¼ cups Seeded, Diced Fresh Tomatoes
- 5 slices Banana Peppers, Pickled From Jar Or Pepperoncini Peppers
- 5 whole Pitted Greek Olives
- 1 teaspoon Feta Cheese, Fat Free
- ¼ teaspoons Balsamic Glaze
Preparation
Add all of of the hummus ingredients into a food processor and blend until mixed well and a smooth consistency is reached. Add 1 tablespoon of the reserved chickpea juice at a time if it’s hard to mix. I used about 1/4 cup of juice.
Place the hummus into a serving bowl and add the toppings on top.
Serve with vegetables or pita chips. Also goes great on a sandwich!
