Hummus

Ingredients

1-2 cup leftover bean salad (see our Bean Salad recipe) strained and liquid reserved or 1 cup black bean and corn salsa
15 ounce can of chickpeas/garbanzo beans, drained
1 large cucumber peeled and rough chopped (about 2 cups)
3-5 tbsp Franks RedHot® sauce
1/4 cup Olde Cape Cod® fat-free soy ginger dressing or other fat-free Asian dressing (optional)

Directions

In blender or food processor quick blend leftover bean salad.
Add in 1 can of drained chickpeas and cucumbers and pulse blend.
Add in hot sauce and dressing (if desired) pulsing to desired consistency, adding liquid if needed.
Serve with whole wheat pita bread, fresh whole grain bread, veggies, or fat-free whole wheat pretzels.

Serving Size

1/4 cup

Yield

12 servings

Considerations

You may add 5 cloves of roasted garlic, roasted red peppers or tomatoes for a smoky flavor and/or sugar free maple syrup (drizzle) for a sweeter spin. Note that these additions are not included in the nutrition facts label.