Hummus

Makes about 1 ¾ cups.

1 (15-ounce) can chickpeas, drained and rinsed

1 tablespoon water

3 tablespoons juice from 1 large lemon

2 tablespoons tahini

1 tablespoon extra-virgin olive oil

¾ tablespoon salt

½ small garlic clove, minced or pressed through a garlic press (about ¼ teaspoon)

Pinch cayenne pepper

Process the chickpeas, water, lemon juice, tahini, 2 teaspoons of the oil, salt, garlic, and cayenne together in a food processor until very smooth, 1to ½ minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed.

Transfer the hummus to a serving bowl; cover with plastic wrap ad refrigerate until the flavors meld, about 30 minutes. The hummus, covered, can be refrigerated for up to 2 days. Bring to room temperature and season with additional lemon juice, salt, and cayenne as needed before serving.) To serve, make a well in the center f the hummus, and drizzle the remaining teaspoon of olive oil in the well.

Per ¼ cup serving: Cal 100; Fat 5g; Sat Fat; .5g; Chol 0mg; Carb 10g; Protein 4g; Fiber 3g; Sodium 320mg

Roasted Red Pepper Hummus

Makes about 2 cups

Follow the recipe for hummus, reducing the amount of lemon juice to 2 tablespoons ad the water to 2 tablespoons. Add ¾ cup jarred roasted red peppers, drained, rinsed, and thoroughly patted dry with paper towels, to the food processor with the chickpeas in step 1.