Sun-Dried Tomato Hummus
Description
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.
Ingredients
•
1/4 cup fresh lemon juice
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3 tablespoons tahini paste
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4 cloves garlic
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1 teaspoon salt
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2 (15 1/2 ounce) cans garbanzo beans, drained
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1/2 cup olive oil
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1/2 cup oil-packed sun-dried tomatoes, drained
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1/4 cup finely shredded fresh basil
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2 tablespoons olive oil
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1/8 teaspoon paprika
Directions
1
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.
2
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.