Using sun-dried tomato salad dressing instead of tahini adds a new dimension of flavor to this nutritious predinner snack. —Jeannette Jeremias, Kitchener, Ontario
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1/2 cup sun-dried tomato salad dressing
- 2 garlic cloves, minced
- Baked pita chips or assorted fresh vegetables
- In a food processor, combine the beans, salad dressing and garlic. Cover and process for 30 seconds or until smooth. Serve with chips. Yield: 1-1/2 cups.
Originally published as Easy Hummus in Simple & Delicious August/September 2011, p58
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