And the winner is . . . Malibu Hummus! Perfect for nibbles at your upcoming Oscar Party, or anytime! This one ALWAYS gets five stars from the panel.
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!
Malibu Hummus
Makes 24 servings
The Middle East goes Hollywood with this healthy partner to crudités and crackers. Cannellini beans, sundried tomatoes and an array of Southwestern seasonings will set off searchlights in the sky at your next festive get-together. And the winner is...Malibu Hummus!
(NOTE: This recipe omits tahini, a common ingredient of hummus, in case you can't find it where you live and/or you have someone with a nut allergy in your group—yes, seeds can also trigger a nut allergy.)
1 clove garlic
1 small red onion, quartered
1/3 cup drained marinated sundried tomatoes
1/2 cup Italian parsley, loosely packed
1 can (15.5 ounces) cannellini beans, drained
1 can (15.5 ounces) garbanzo beans, drained
2 tablespoons canola oil
2 tablespoons prepared horseradish
1 tablespoon Tabasco green pepper sauce
1 tablespoon freshly ground pepper
1 teaspoons ground cumin
1 teaspoon chili powder
Juice of 2 limes
1/2 cup (4 ounces) sour cream
In bowl of food processor combine garlic, onion, sundried tomatoes, parsley, pulse till finely chopped, do not purée.
Transfer to medum mixing bowl. In processor, combine the beans, oil, horseradish, Tabasco, black pepper, cumin, chili powder, lime juice.
Process till smooth. Add bean mixture to sundried tomato mixture. Mix in sour cream. Refrigerate hummus for at least 1 hour to let flavors meld.
Illustration by Marco Marella.
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AND, here I am, February 28, 2023, presenting this tasty recipe for the first time on live TV! Marysol Castro and Chris Cimino dig in and say they don't miss the tahini at all. Click on the picture below to go to the video.
