Author Notes
This easy extension of hummus with a variety of fresh, cut-up vegetables will get the party started on a light and healthy note. For extra kick, use one more chipotle chile. —Lynda Marren
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Ingredients
- Dip Ingredients
-
8 ounces
prepared hummus
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10
canned sun-dried tomatoes, drained
-
1/4 cup
lemon juice
-
2 tablespoons
sour cream
-
1 teaspoon
Tabasco sauce (or more to taste)
-
1
canned chipotle chile
-
1 teaspoon
chopped basil
-
1 teaspoon
chopped thyme
-
1/2 teaspoon
salt
-
1/2 teaspoon
black pepper
- Suggested Vegetables
-
Cucumbers
-
Carrots
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Red bell peppers
-
Yellow bell peppers
-
Roasted new potatoes
-
Watermelon radishes
Directions
-
Combine all dip ingredients in a food processor on pulse mode until chunky. Continue blending until desired consistency is reached. Add more salt and pepper to taste.
-
Platter vegetables with contrasting shapes and colors next to each other and place sundried tomato dip in a bowl on the platter.
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