How To Make Sun Dried Tomato Basil Hummus
Make a creamy hummus with a distinctly fresh sweet and sour taste by adding sun-dried tomatoes to the creamy tahini and lemon juice mix.
Serves:
Ingredients
- 15ozchick peas,drained and liquid reserved
- ⅓cupsun dried tomatoes in olive oil,strained, plus more for garnish
- 2tbspolive oil
- 3tbspfresh lemon juice
- 2tbsptahini
- 1clovegarlic
- ½tspsalt
- 2tbspfresh basil,chopped, plus more for garnish
Instructions
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Add chickpeas to a food processor along with sun dried tomatoes, olive oil from the tomato jar, lemon juice, tahini, garlic, and salt.
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Pulse for 1 minute then scrape down sides and bottom of jar and pulse one minute longer.
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Add 2 tablespoons of the liquid from the chickpea can then pulse for 2 to 3 minutes longer, stopping and scraping down sides and bottom of processor once halfway through.
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Add basil and pulse until just minced into hummus.
Recipe Notes
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.
Nutrition
- Calories: 117.69kcal
- Fat: 6.50g
- Saturated Fat: 0.91g
- Monounsaturated Fat: 3.72g
- Polyunsaturated Fat: 1.56g
- Carbohydrates: 11.73g
- Fiber: 3.85g
- Sugar: 4.60g
- Protein: 4.46g
- Sodium: 180.67mg
- Calcium: 38.92mg
- Potassium: 264.85mg
- Iron: 1.57mg
- Vitamin A: 26.34µg
- Vitamin C: 28.11mg
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