Sun Dried Tomato Basil Hummus
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
7
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Course
Condiments
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Cuisine
Mediterranean
Sun Dried Tomato Basil Hummus
Description
This hummus recipe uses canned chickpeas processed with olive oil from sun-dried tomatoes, fresh sun-dried tomatoes, lemon juice, tahini, garlic, and salt. The mixture is pulsed until smooth and creamy, then thinned with reserved chickpea liquid to achieve the desired consistency. Fresh basil is incorporated last to retain its freshness and subtle herbal notes.
The result is a hummus that carries the deep, slightly tangy taste of sun-dried tomatoes alongside the creamy richness of chickpeas and tahini, accented by fresh lemon and garlic. The basil adds a fragrant touch without overwhelming the other flavors.
Serving suggestions include garnishing with extra chopped sun-dried tomatoes, basil, and a drizzle of olive oil. It complements pita chips or fresh vegetables as a nutritious and flavorful appetizer or snack.
Ingredients
- 1 chickpeas drained and liquid reserved
- 1/3 cup sun-dried tomatoes about 8), strained, plus more for garnish, in olive oil
- 2 Tbsp olive oil from sun dried tomato jar
- 3 Tbsp lemon juice fresh
- 2 Tbsp tahini
- 1 garlic large clove
- 1/2 tsp salt , or to taste
- 2 Tbsp basil plus more for garnish, chopped, fresh
Instructions
- Add chick peas to a food processor along with sun dried tomatoes, 2 Tbsp oil from jar, lemon juice, tahini, garlic and salt. Pulse for 1 minute then scrape down sides and bottom of jar and pulse one minute longer. Add 2 Tbsp of the liquid from chick pea can then pulse 2 - 3 minutes longer, stopping and scraping down sides and bottom of processor once halfway through (add in more liquid to thin if desired). Add basil and pulse until just minced into hummus.
- If desired serve topped with more olive oil from sun dried tomato jar, additional fresh basil and finely chopped sun dried tomatoes. Serve with pita chips or fresh veggies.
User Reviews
Overall Rating
5
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