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.

Dawn Perry

Gallery

Credit: Anna Wolf

Recipe Summary

hands-on:
5 mins
total:
5 mins
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

195 calories; fat 15.8g; saturated fat 2.2g; carbohydrates 12.1g; fiber 3.4g; sugars 0.5g; protein 5g; sodium 325.2mg.
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