Sun-dried tomato basil hummus
This sun-dried tomato and basil hummus is a crowd pleaser, boasting a taste of Italy and filled with all the nutrition benefits of hummus.
Servings: 24
Calories: 51kcal
Ingredients
- 1 jar sun-dried tomatoes packed in olive oil (8.5 oz jar)
- 1-1/2 cup cooked chickpeas (= one 15oz can, drained - reserve the liquid)
- 4 ea garlic cloves
- 1/4 cup Tahini (sesame paste)
- 3 tbsp lemon juice (= juice of 1 lemon)
- 4 tbsp water or liquid from the chickpea can
- 1/2 tsp salt or more to taste
- 1/4 tsp fresh ground pepper
- 1/2 tsp red pepper flakes
- 1/2 cup fresh basil leaves
For serving:
- 1 tbsp olive oil
- 1 pinch red pepper flakes
Instructions
- Drain the can of chickpeas over a bowl and reserve the liquid.
- Place chickpeas into the bowl of your food processor.
- Add the entire content of the sun-dried tomato jar (tomatoes and olive oil).
- Add all other ingredients except basil and toppings.
- Process until smooth, stopping to scrape the sides as needed.
- Check consistency and add more water or chickpea liquid if needed.
- Add basil leaves and pulse a few times until the leaves are shredded and blended into the mix.
- Taste and add more salt if needed.
- Serve drizzled with olive oil and a sprinkle of red pepper flakes.
Notes
Nutrition facts are per 2 tbsp serving.
Recipe makes about 3 cups of hummus (48 tbsp).
Nutrition
Calories: 51kcal | Total Carbohydrate: 4g | Protein: 1g | Total Fat: 4g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 189mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin A: 173IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 1mg