1 (16-ounce) can garbanzo beans, drained and rinsed
1 tablespoon lemon juice
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon ground cumin
1 small, finely chopped garlic clove, optional
1 small jalapeno chile, seeded and coarsely chopped
1 large scallion, trimmed and coarsely chopped
2 tablespoons coarsely chopped cilantro
½ cup grape tomatoes, halved; quartered if large
1/8 teaspoon chipotle chile powder (optional)
Combine garbanzo beans, lemon juice, oil, salt, pepper, paprika, cumin and garlic in blender or bowl of food processor fitted with steel blade. Puree. Stop the blender and scrape down the contents. Add jalapeno chile, scallion and cilantro. Mince with on/off pulses to finely chop contents. Add tomatoes, then mince again, turning machine on/off two or three times.
Scrape hummusalsa into a bowl; mix well. Taste. If more heat is desired, stir in chipotle chile powder.
For a snack, serve with carrot sticks, raw sugar snap peas, broccoli florets and/or whole-grain crackers for dipping.
For lunch, scoop hummusalsa into a whole-grain pita bread. Top with a small handful of baby spinach or baby kale.
Makes 4 (1/3-cup) servings
Per serving: 115 calories / 4 grams total fat / 6 grams protein / 15 grams carbohydrates / 425 milligrams sodium / 4.5 grams dietary fiber