Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn (14.5 oz.) golden hominy 1/2 ts Ground cumin
1 cn (8 oz.) creamed corn 1/4 ts Cayenne
2 tb Lemon juice 1/4 c Chopped radishes
Clove garlic Crisp raw vegetables

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 1 2/3 cups hummus, 8 to 10 appetizer
servings.

Nutritional information per tablespoon: calories ~ 18, protein - 0.4
g., fat - 0.2 g., carbohydrate - 4 g., cholesterol - 0, sodium - 59 mg.

FROM: Sunset magazine, November 1992 issue

Browse by categories