Creamy Garbanzo Dip With Sun-Dried Tomatoes
Amanda Haas
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!
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
Directions
- 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.
Amanda Haas is the culinary director of Williams-Sonoma's test kitchen. She's also the mother of 2 beautifully energetic boys, a cookbook author, a cooking video host, and the founder of One Family One Meal [1], a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food [2], features this and other family-friendly recipes. Amanda's newest cookbook, featuring delicious dishes focused on health and well-being, will be published by Chronicle Books at the end of the year.
Information
- Category
- Snacks, Kids
- Cuisine
- Mediterranean/Middle Eastern
- Yield
- 12 servings
- Total Time
- 8 minutes, 59 seconds
Nutrition
- Calories per serving
- 62