Sun-Dried Tomato Hummus

Name: Sun-Dried Tomato Hummus
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 59 milliliters finely shredded fresh basil; 879 grams garbanzo beans, drained; 4 cloves garlic; 59 milliliters fresh lemon juice; 118 milliliters oil-packed sun-dried tomatoes, drained; 2 Tbsps olive oil; 1 teaspoon salt; 3 Tbsps tahini paste

Sun-Dried Tomato Hummus is a gluten free and vegan recipe with 4 servings. This hor d'oeuvre has 359 calories, 14g of protein, and 19g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of lemon juice, salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. Several people really liked this middl eastern dish. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth.

Ingredients you will need

Lemon Juice

Garlic

Tahini

Salt

Equipment you will use

Food Processor

Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.

Ingredients you will need

Sun Dried Tomatoes

Chickpeas

Olive Oil

Hummus

Basil

Equipment you will use

Bowl

Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Ingredients you will need

Olive Oil

Paprika