Sun-Dried Tomato-Basil Hummus
By The Taste for Life Test Kitchen
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
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
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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