Sun-Dried Tomato Hummus

Name: Sun-Dried Tomato Hummus
Total time: 60 min
Yield: 16 Servings
Ingredients: 🍋 ¼ cup fresh lemon juice; 3 tablespoons tahini paste; 🧄 4 cloves garlic; 🧂 1 teaspoon salt; 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 (Optional)

Cost $8.5, save $5

Source: Recommended by CookPal

60 Min
16 Servings
$8.5

Sun-Dried Tomato Hummus

Cost $8.5, save $5

Source: Recommended by CookPal

60 Min
16 Servings
$8.5

INGREDIENTS

Base Ingredients
- 🍋 ¼ cup fresh lemon juice
- 3 tablespoons tahini paste
- 🧄 4 cloves garlic
- 🧂 1 teaspoon salt
- 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 (Optional)

STEPS

Place lemon juice, tahini, garlic, and salt in the bowl of a food processor; process until smooth.

Add garbanzo beans and ½ cup olive oil; process until smooth, scraping sides of the bowl occasionally.

Add sun-dried tomatoes; pulse until chopped to very small pieces and incorporated into hummus.

Add basil; pulse until mixed in, about 3 pulses.

Transfer hummus to a shallow serving dish; make a few decorative grooves on top.

Refrigerate at least 1 hour.

Drizzle with 2 tablespoons olive oil; sprinkle with paprika before serving.

NUTRIENTS

Per 1 serving

🔥

163

Calories

4
Protein
15
Carbs
11
Fats

💡 For a creamier consistency, peel the skins off the garbanzo beans before processing.Adjust the amount of garlic and sun-dried tomatoes based on personal taste.Serve with pita bread, veggie sticks, or crackers.Refrigerate leftovers in an airtight container for up to 5 days.