Dip Into These

Posted on August 21, 2006 by Joel Fuhrman, M.D.
From Dr. Fuhrman's book Eat to Live:

Spicy Bean Spread or Dip
1 15-oz. can of beans, any type
1 tsp. mild chili salsa, chili powder, or crushed red chili peppers
1 pinch cumin or turmeric (optional)
¼ tsp. garlic powder, or two garlic cloves, crushed
Mash the beans with a fork, masher, or food processor with about half the liquid from the can. Mix in the spices. Serve with raw or lightly steamed vegetables or toasted pita bread.

Tasty Hummus Spread or Dip
1 cup cooked or canned garbanzo beans (chickpeas)
1 tbsp. tahini (sesame seed butter)
2 tbsp. lemon juice
2 garlic cloves, finely chopped
1/3 cup bean liquid (from the can) or water
1 tsp. horseradish (optional)
Blend all ingredients in a blender until creamy smooth. Makes an awesome spread or a dip for raw and lightly steamed vegetables.
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