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Roasted Red Pepper Hummus (adapted from the New American Plate Cookbook) - Makes 24 two-tablespoon servings.

• 1 jar (7 oz.) roasted red peppers, drained
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 can (15 oz.) cannellini (white kidney) beans, drained and rinsed
• 1/4 cup tahini (sesame paste)
• 2 garlic cloves, minced
• 2 Tbsp. freshly squeezed lemon juice, or to taste
• 1 tsp. ground cumin
• Salt and freshly ground black pepper

In a blender or food processor, combine all of the ingredients except the salt and pepper. Process the mixture until smooth. Allow the mixture to stand for 30 minutes or more to allow flavors to develop fully. Season to taste with salt and pepper.

Serve chilled or at room temperature with wedges of warmed whole wheat pita or whole-grain crackers.

Per serving: 61 calories, 2 g. total fat (<1 g. saturated fat), 9 g. carbohydrate, 2 g. protein, 2 g. dietary fiber, 108 mg. sodium.