Creamy Garbanzo Dip With Sun-Dried Tomatoes

By Amanda Haas
Jim Bathie
Jim Bathie

Creamy Garbanzo Dip With Sun-Dried Tomatoes

Cook Time9 minutes
Yield12 servings
Calories62

Amanda Haas

INGREDIENTS

    • 1 garlic clove
    • 1⁄4 cup olive oil
    • 2 tablespoons water
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon paprika
    • 1⁄2 teaspoon ground cumin
    • 1⁄2 teaspoon ground turmeric
    • 1⁄2 teaspoon salt
    • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • 1 tablespoon coarsely chopped sun-dried tomatoes, packed without oil
    • 2 teaspoons chopped fresh flat-leaf parsley

    INSTRUCTIONS

    1. Drop garlic through food chute with processor on. Process until minced. Add oil and next 7 ingredients (through chickpeas). Process until smooth. Add tomatoes, and pulse 3 times. Spoon dip into a serving bowl, and sprinkle with parsley.

    Notes

    One day I was making hummus when I realized I didn't have one of the key ingredients — tahini. So I took a sharp left turn into my pantry and added a few secret ingredients. This is now my go-to party dip for adults and kids. Serve it with baked pita chips or fresh veggies like cucumber, jicama, or celery, if you want to keep it gluten free. You can even spread it on a chicken sandwich. Yum!