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Hummus with sun-dried tomatoes and green onions

Time10 minutes
YieldsMakes 1 2/3 cups
Hummus with sun-dried tomatoes and green onions
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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 taste even better if made ahead.

The following variations on popular themes are spreads if you make them thick, dips if you thin them out. Either way, stir them well before serving.

Here’s a shortcut for recipes calling for minced garlic or shallots. Drop the cloves or shallots through the feed tube of a food processor while it’s running, then measure them. Return the measured amount to the processor bowl without washing it and finish the dip in the bowl.

Mandel is a cookbook author.

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1

Place 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.

2

To 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.

This is good as a spread or dip with toasted pita triangles.