Sun-Dried Tomato-Basil Hummus
Prep Time
10 minutes
Number of Servings
About 2 cups (serves 8)
Ingredients
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 garlic cloves, chopped
  • [q:1/4] cup tahini (sesame seed paste)
  • [q:1/3] cup lemon juice
  • 4 Tbsp extra-virgin olive oil, divided
  • 2 Tbsp water
  • [q:1/4] cup chopped fresh basil
  • [q:1/4] cup chopped sun-dried tomatoes (soak in boiling water for 10 minutes and then drain)
  • Salt and freshly ground black pepper to taste
Directions
  1. In a food processor or high-speed blender, add chickpeas, garlic, tahini, lemon juice, 2 tablespoons of the oil, and the water. Blend until creamy.
  2. Transfer mixture to a bowl. Stir in basil and chopped and drained tomatoes.
  3. Season with salt and pepper. Transfer hummus to a serving bowl.
  4. Drizzle with remaining 2 tablespoons of the oil. Serve with gluten-free crackers, baked tortilla chips, and sliced raw vegetables.
Nutrition Info
180 Calories, 4 g Protein, 15 g Carbohydrates, 3 g Fiber, 12 g Total fat (2 g sat, 7 g mono, 3 g poly), 196 mg Sodium, [nutrition:1] Vitamin B6, Vitamin C, Folate, Manganese, Phosphorus