Ingredients
1 (15 oz) can chickpeas, drained with liquid reserved
1/3 cup sun dried tomatoes in olive oil (about 8), strained, plus extra for garnish
2 tablespoons olive oil from the sun dried tomato jar
3 tablespoons lemon juice
2 tablespoons tahini
1 large clove garlic
1/2 teaspoon salt, or to taste
2 tablespoons fresh basil, plus more for garnish
Instructions
1-Add the chickpeas, sun dried tomatoes, 2 tablespoons of the oil from the jar, lemon juice, tahini, garlic, and salt to a food processor.
2-Pulse for 1 minute, then scrape the sides and bottom before pulsing for another minute.
3-Add 2 tablespoons of the reserved chickpea liquid and pulse for 2 to 3 more minutes, scraping the sides and bottom halfway through.
4-Add the fresh basil and pulse until it is just minced and mixed into the hummus.
5-For serving, top with additional olive oil from the sun dried tomato jar, extra fresh basil, and finely chopped sun dried tomatoes, if desired.
6-Enjoy with pita chips or fresh vegetables for a tasty finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌟 Use high-quality sun dried tomatoes and olive oil to maximize flavor.
🌟 Add fresh basil at the end to keep its bright, fresh taste.
🌟 This hummus works well as a dip or as a flavorful spread for sandwiches and wraps.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 2 tablespoons
- Calories: 194
- Sugar: 3g
- Sodium: 186mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg