Filed Under: chill, saucesmarinadesrubs, spanishportuguese, spicesherbs, Under 20 Mins

Sun-Dried Tomato Garbanzo Dip

Garbanzo beans are chickpeas in Spanish, and combined with the tomatoes, they make hummus with a very Spanish twist. Serve this dip with baskets of pita crisps

April 8th, 2012

Recipe from The Cocktail Chef by Dinah Koo & Janice Poon. For more information about The Cocktail Chef, contact Dinah Koo at

Prep Time
5 minutes
Cook Time
5 minutes
  • 1 can (19 oz/540 mL) chickpeas, drained, ¼ cup juice reserved
  • ½ cup (packed) sun-dried tomatoes in oil, slightly drained
  • 4 teaspoons minced garlic
  • 1 tablespoon tahini (sesame seed paste)
  • ⅛ cup olive oil
  • Juice of ½ lemon
  • ¼ cup chopped basil leaves
  • ⅛ teaspoon salt
  1. In a food processer, purée chickpeas (without their juice) until smooth and transfer to a large bowl.

  2. Purée sun-dried tomatoes and add them to the chickpea purée.

  3. Stir in chickpea juice, garlic, tahini, olive oil, lemon juice, basil and salt.

  4. Stir until well-combined. Transfer to a bowl and refrigerate, covered, until ready to serve.

Sun-Dried Tomato Garbanzo Dip

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