Sun-Dried Tomato Hummus
Sun-Dried Tomatoes could possibly be one of my most favorite things on the planet. I remember in high school, for my “after school snack,” I would ask my mom to make me some homemade sun dried tomatoes. She did this by letting them cook in the oven for a few hours at a low temp. They were perfect and still my favorite way to eat them to this day.
I know most of us are trying to eat healthier for new years resolutions and goals for the new year. This can be hard for me because I just enjoy food a little too much, especially the snacky kinds. I also live for the Super Bowl and all the yummy finger foods that line themselves up on my table. So I compromised. I decided to make some hummus.
Hummus is definitely a healthier alternative to dips and other appetizers. It is primarily made up of garbanzo beans. The texture and flavor of hummus is definitely unique and definitely different than your typical dips, but I absolutely love it.
I wanted to make a hummus that involved sun-dried tomatoes because I knew they would compliment it perfectly. I found this recipe on All Recipes and have to say that this is by far one of the best hummuses I have ever tried and is definitely a keeper recipe in my home.
Sun-Dried Tomato Hummus
By January 20, 2013
- Yield: about 4 cups
- Cuisine: Mediterrarean
- Course: Appetizer
- Skill Level: Easy
This is a delicious and healthier alternative to traditional dips. It is jam packed with flavor and completely addictive! #recipe #appetizer #hummus
Ingredients
- 3 1/2 Tbsp. minced garlic
- 3 Tbsp. Tahini Paste
- 1 tsp. salt
- 1/4 cup lemon juice
- 2 (15.5 oz) cans garbanzo beans drained
- 1/2 cup olive oil
- 1/2 cup oil-packed sun-dried tomatoes drained
- 1/4 cup fresh basil finely chopped
- 2 Tbsp. olive oil
- paprika for garnish
Instructions
- In a food processor, combine garlic, tahini paste, salt and lemon juice. Process until smooth.
- Add drained garbanzo beans and olive oil to food processor and process until smooth.
- Next add sun-dried tomatoes and basil and process until the tomatoes are finely chopped into the hummus.
- Spread hummus into a shallow serving dish, making a few grooves on top for decretive purposes.
- Place in fridge for at least one hour prior to serving.
- When ready to serve drizzle some olive oil into the grooves and sprinkle with a tiny bit of paprika if desired.
- Serve with pita chips.
Enjoy!
(recipe from: All Recipes)
