Hummus with Sun-Dried Tomatoes and Green Onions
Author: Abby Mandel
  • 1 can garbanzo beans (15 ounce); drained, and liquid reserved
  • 1 green onion; minced
  • 1 green onion; sliced, for garnish
  • 1/3 Cup tahini (sesame paste)
  • 2 Tablespoons lemon juice (to 3 Tablespoons)
  • 1 1/2 teaspoons minced garlic
  • 3/4 teaspoons salt
  • hot pepper sauce, to taste
  • 8 large sun-dried tomatoes in oil; drained, slivered
  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.

NOTES: Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner.

This recipe yields 1 2/3 cups.

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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