Take a look at a handful of dip recipes. You might notice that most of them have one thing in common: they’re beige-ish. Hummus is darn delicious and we wouldn’t want to ever exclude it from the party. But sometimes a brighter, more colorful dip is needed. Enter this vibrant red offering. Made with sundried tomatoes, hearts of palm, lemon juice, and, surprise—tahini, the recipe takes five minutes max because you just blend everything up in the food processor. No chopping, no fussing, just open up a few cans and dump, dump, blend.
1 12-oz. jar sundried tomatoes in oil, drained
1 14-oz. can hearts of palm, drained and roughly chopped
½ cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil, plus more for drizzling
Kosher salt, freshly ground black pepper
Chips, pita, or crudite for serving
Sat fat 2.19g
How to Make It
Combine tomatoes, hearts of palm, tahini, lemon juice, olive oil, and ¼ cup water in a food processor and process until smooth, scraping down sides of bowl as needed. Season with salt and pepper and pulse to combine. Transfer to a serving dish, drizzle with oil and serve with pita, chips, or crudite.
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