Sun-Dried Tomato-Basil Hummus

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a plate of pita chips and a bowl of 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
¹⁄₄ cup tahini (sesame seed paste)
¹⁄₃ cup lemon juice
4 Tbsp extra-virgin olive oil, divided
2 Tbsp water
¹⁄₄ cup chopped fresh basil
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

Equipment

Food Processor or High-Speed Blender

Directions

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.
Transfer mixture to a bowl. Stir in basil and chopped and drained tomatoes.
Season with salt and pepper. Transfer hummus to a serving bowl.
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, ★ Vitamin B6, Vitamin C, Folate, Manganese, Phosphorus

Sun-Dried Tomato-Basil Hummus

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Ingredients

Equipment

Directions

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