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Categories: Sauces and condiments, Vegetarian

Hummus with sun-dried tomatoes and green onions

Summertime: when the serving and the cooking should be easy. Dips and spreads fill the bill; all you need is a handsome serving bowl, a basket of chips and/or crudites and a pile of cocktail napkins. And dips and spreads ... Read more

Total time: 10 minutes plus 8 hours chilling | Makes 1 2/3 cups
Note: This is good as a spread or dip with toasted pita triangles.
  • 1 (15-ounce) can garbanzo beans, drained, liquid reserved
  • 2 green onions (1 minced, 1 sliced for garnish)
  • 1/3 cup tahineh (sesame paste)
  • 2 to 3 tablespoons lemon juice
  • 1 1/2 teaspoons minced garlic
  • 3/4 teaspoon salt
  • Hot pepper sauce
  • 8 large sun-dried tomatoes in oil, drained, slivered

Step 1Place garbanzo beans, 3 tablespoons bean liquid, minced green onion, tahineh, 2 tablespoons lemon juice, garlic, salt and dash hot pepper sauce in food processor bowl fitted with metal blade. Pulse on and off for slightly lumpy consistency. An alternative: continuous processing for smooth consistency. Adjust consistency with additional reserved liquid and lemon juice. Refrigerate overnight or as long as 3 days.

Step 2To serve, stir, adjust consistency according to its use (water is OK) and adjust seasoning. Garnish with sliced green onion and sun-dried tomatoes. Serve at room temperature or only slightly chilled.

Each tablespoon:
39 calories; 136 mg sodium; 0 cholesterol; 2 grams fat; 5 grams carbohydrates; 1 gram protein; 0.37 gram fiber.
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