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Sun-dried Tomato and Basil Hummus

Print Recipe
A clean, savory hummus
Prep Time:5 minutes
Total Time:5 minutes

Equipment

  • 1 food processor
  • 1 cutting board
  • 1 squeezer
  • 1 kitchen knife

Ingredients

  • 1 can 15 ounces chickpeas drained and rinsed
  • 2 cloves garlic minced
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • Salt to taste
  • 1/4 cup sundried tomatoes
  • 5 fresh basil leaves or more to taste
  • Water as needed for consistency

Instructions

  • In a food processor, combine chickpeas, garlic, tahini, sun-dried tomatoes, basil, olive oil, lemon juice, and a pinch of salt.
  • Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add water, 1 tablespoon at a time, until desired consistency is reached.
  • Taste and adjust seasoning as needed.

Notes

Each serving yields 1/4 cup of hummus.
Nutrition information per serving:
Fat: 10.6g
Carbohydrates: 11.2g
Protein: 4.7g
Course: Appetizer, Breakfast, Brunch, Lunch, Main Course, Snack
Cuisine: Mediterranean
Keyword: anti-inflammatory, dairy-free, gluten-free, snack
Servings: 8
Calories: 156kcal