Sun-Dried Tomato Hummus

This sun-dried tomatoes and basil hummus dip recipe is a creamy purée of garbanzo beans, tahini (sesame seed paste), lemon juice, and fresh garlic.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 163 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 cloves garlic
• 2 (15.5 ounce) cans garbanzo beans, drained
• 3 tablespoons tahini paste
• 0.125 teaspoon paprika
• 0.5 cup olive oil
• 0.25 cup fresh lemon juice
• 0.5 cup oil-packed sun-dried tomatoes, drained
• 0.25 cup finely shredded fresh basil

Recipe Instructions

Step 1

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.

Step 2

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.