Traditional:
2 (15.5 oz) cans no-salt-added chickpeas, rinsed and drained
2 garlic cloves, crushed
1/2 C. water
1/4 C. tahini (sesame seed paste)
3 T. fresh lemon juice
2 T. EVOO
3/4 t. salt
1/4 t. black pepper
Feta-baked options:
1 C. crumbled reduced-fat feta cheese, divided
1/4 C. chopped fresh parsley
1/2 t. ground cumin
parsley sprigs, optional
Spicy Red-pepper option:
2 red bell pepeprs
2 t. chile paste with garlic
1/2 t. paprika
1/8 t. ground red pepper
Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 C. water and remaining ingredients; pulse until smooth, scraping down sides as needed.
For Feta-baked option:
Combine the traditional hummus with 1/2 C. feta, parsley and cumin and transfer to an 8-in square baking dish coated with cooking spray. Sprinkle with remaining 1/2 C. feta. Bake at 400 for 25 minutes or until lightly browned. Garnish with parsley sprigs, if desired.
For Spicy Red Pepper option:
Cut peppers in half discarding seeds and membrane. Place skin side up on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. let stand 10 minutes. Peel and cut into strips. Combine bell peppers and remaining ingredients in a food processor; pulse until smooth. Stir into traditional hummus.