Sun Dried Tomato Basil Hummus

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Mediterranean Sun Dried Tomatoes With Pure Olive Oil

  Victoria

  ⅓ cup or 53g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Raw

  3 tbsp or 45g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  ½ tsp or 3g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. 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.
2. 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.
3. Recipe source: Cooking Classy
4. (source: https://www.cookingclassy.com/sun-dried-tomato-basil-hummus/)

Similar Foods

• Yogurt with Sun-Dried Tomatoes & Basil
• Sun Dried Tomato Quinoa Patties
• Sun-Dried Tomato & Sausage Pasta
• Sun-Dried Tomato & Lentil Salad
• Sun-Dried Tomato Turkey Rollups
• Spaghetti with Sun Dried Tomatoes & Spinach