This is a jazzed-up version of tahini sauce, made simple by using store-bought hummus.
Make Ahead: The sauce can be refrigerated in an airtight container for up to 2 days.
Servings: 1 cup
- 8 ounces store-bought hummus
- 1/4 cup water
- 2 medium cloves garlic, crushed
- 1/2 teaspoon salt
- Leaves from 1/4 bunch of flat-leaf parsley, washed well and patted dry
Combine the hummus, water, garlic, salt and parsley in a food processor; process for 30 seconds to form a smooth sauce. Transfer to an airtight container and refrigerate until ready to serve (up to 2 days).
From columnist David Hagedorn.
Tested by David Hagedorn.
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