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 caloriescarbohydrate: 14.6 gcholesterol: : -fat: 10.6 gfiber: 2.9 gprotein: 3.5 gsaturatedFat: 1.5 gservingSize: -sodium: 348.8 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Sun-Dried Tomato Hummus
Directions
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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.
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.