Appetizer, Snacks · Dips/Sauces

Sun-Dried Tomato Basil Hummus

A creamy and delicious hummus made with sun-dried tomatoes and basil. It comes together quickly and will be your favorite snack soon!

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I love love love Mediterranean food, and I’ve said this over and over in my posts. Not wanting to sound like a broken record, but I do love Mediterranean! I remember having hummus when I moved to United States in 2012. As hubby and me tried a lot of Mediterranean restaurants. We absolutely fell in love with the cuisine. The flavors are so subtle but have a certain allure that you simply cannot resist. Once hooked, you are hooked for life. My favorite Greek foods are lamb gyros & hummus. I can have them all day long.

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Hummus is one of my favorite snacks. I used to always buy  store-bought hummus, then one day I finally decided to make it at home instead. Homemade is SO much better, so if you haven’t tried it yet you really need to. Store-bought hummus is typically made with soybean oil instead of olive oil, citric acid instead of lemon juice and preservatives. Homemade hummus is so much healthier.

This simple, versatile hummus can be enjoyed with pita bread, chips, crisp veggies, crackers, or as a creamy spread for your favorite sandwiches & wraps. A creamy paste forms easily with chickpea/garbanzo beans, sun-dried tomato, basil, tahini, garlic and lemon. It is my favorite version, but there is lots of room for others. Play around with the proportions, add some spices, and make this recipe your own.

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I was caught eating the majority of the batch straight out of the food processor before it could even get to the table!

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Now I need to go make another batch because mine disappeared in no time! Try this and you’ll see why!

Here’s how you can make it too:

Ingredients:

  • 1 (15oz) can of chickpeas, drained
  • 1/3 cup sun-dried tomatoes in olive oil (about 10), strained, plus more for garnish
  • 2 tbsp olive oil from sun-dried tomato jar
  • 3 tbsp fresh lemon juice
  • 3 tbsp tahini
  • 2 large clove garlic
  • 1 tsp salt, or to taste
  • 1 1/2 tbsp water (or as needed)
  • 2 Tbsp packed fresh basil, plus more finely chopped for garnish

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Method:

  • Add chick peas to a food processor along with sun-dried tomatoes, 2 tbsp oil from jar, lemon juice, tahini, garlic and salt.
  • Pulse for 1 minute then scrape down sides and bottom of jar and pulse one minute longer.
  • Add 2 tbsp of water. Then pulse 2 – 3 minutes longer, stopping and scraping down sides and bottom of processor once halfway through (add in more liquid to thin if desired).
  • Add basil and pulse until just minced into hummus.

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  • Top with more olive oil from sun-dried tomato jar, additional fresh basil and finely chopped sun dried tomatoes. Serve with pita chips or fresh veggies.

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Sun-Dried Tomato Basil Hummus

A creamy and delicious hummus made with sun-dried tomatoes and basil, comes together quickly and will be your favorite snack soon!


Yield: 4-6       Difficulty: Easy


Ingredients:

  • 1 (15oz) can of chickpeas, drained
  • 1/3 cup sun-dried tomatoes in olive oil (about 10), strained, plus more for garnish
  • 2 Tbsp olive oil from sun-dried tomato jar
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp tahini
  • 2 large clove garlic
  • 1 tsp salt, or to taste
  • 2 tbsp  water (or as needed)
  • 2 Tbsp packed fresh basil ribs, plus more finely chopped for garnish

Method:

  • Add chick peas to a food processor along with sun-dried tomatoes, 2 Tbsp oil from jar, lemon juice, tahini, garlic and salt.
  • Pulse for 1 minute then scrape down sides and bottom of jar and pulse one minute longer.
  • Add 2 Tbsp of water. Then pulse 2 – 3 minutes longer, stopping and scraping down sides and bottom of processor once halfway through (add in more liquid to thin if desired).
  • Add basil and pulse until just minced into hummus.
  • Top with more olive oil from sun-dried tomato jar, additional fresh basil and finely chopped sun dried tomatoes. Serve with pita chips or fresh veggies.

Notes:

  1. Substitute Sesame seed powder instead of tahini paste if not available.
  2. You can use a blender instead of a food processor. I have used a blender to make hummus & it works perfectly fine.
  3. If using dried chickpeas. Soak them overnight & boil the chickpeas in a pinch of baking soda until cooked.
  4. I usually make extra humus and keep it in the refrigerator. Stays good for 5-6 days.

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12 thoughts on “Sun-Dried Tomato Basil Hummus

  1. Thank you for the honor to do a Guest post on this awesome recipe. I have scheduled this for October 14 and it will link back to your blog.
    Feel free to spread the “Sharing is Caring” post and the love and working together.
    Thanks again

    Liked by 1 person

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