Hominy hummus
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (14.5 oz.) golden hominy |
| 1 | can | (8 oz.) creamed corn |
| 2 | tablespoons | Lemon juice |
| Clove garlic | ||
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Cayenne |
| ¼ | cup | Chopped radishes |
| Crisp raw vegetables | ||
Directions
NOTE: Allow 2 pounds rinsed, trimmed, raw vegetables such as bell peppers, jicama, and celery for every 8 to 10 servings.
Drain the hominy. In a food processor or a blender, combine the hominy, creamed corn, lemon juice, garlic, cumin, and cayenne. Whirl until smooth. Mound hummus into a bowl. (If making ahead, cover and chill up to a day; let warm to room temperature.) Sprinkle hummus with chopped radishes and offer crisp raw vegetables to scoop up the mixture. Makes about 1⅔ cups hummus, 8 to 10 appetizer servings.
Nutritional information per tablespoon: calories ~ 18, protein - ⅖ g., fat - ⅕ g., carbohydrate - 4 g., cholesterol - 0, sodium - 59 mg.
FROM: Sunset magazine, November 1992 issue