This sun dried tomato basil hummus is a flavorful twist on the classic dip. The sun dried tomatoes add a rich, tangy flavor while the fresh basil gives it a burst of freshness.
Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup sun dried tomatoes, packed in oil, drained. 2 cloves garlic. 1/4 cup fresh basil leaves. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Water, as needed.
Instructions: In a food processor, combine chickpeas, sun dried tomatoes, garlic, basil, tahini, lemon juice, olive oil, salt, and black pepper. Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasonings if necessary. Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil, chopped basil, and sun dried tomatoes, if desired. Serve with pita bread, crackers, or fresh vegetables.
Prep Time: 10 minutes
Cook Time: 0 minutes
elinor nash writing lark