Sun-Dried Tomato Hummus recipe

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Ingredients

4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
¼ cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
½ cup olive oil
½ cup oil-packed sun-dried tomatoes, drained
¼ cup finely shredded fresh basil
2 tablespoons olive oil
⅛ teaspoon paprika

Nutrition Info

163.4 calories
carbohydrate: 14.6 g
cholesterol: : -
fat: 10.6 g
fiber: 2.9 g
protein: 3.5 g
saturatedFat: 1.5 g
servingSize: -
sodium: 348.8 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place garlic, salt, tahini, and lemon juice into a food processor, process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil, process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.

  2. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Recipe Yield

4 cups

Recipe Note

Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.

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