You may be interested in…
Your cart is currently empty!
Sun-dried tomato basil hummus
Sun-dried tomato basil hummus
Course: Dips and spreads, AppetizersCuisine: MediterraneanDifficulty: MediumServings12
servingsPrep time5
minutesCalories160
kcalThis Sun-dried Tomato Basil Hummus recipe offers a flavorful, homemade alternative to store-bought varieties, easily prepared in a high-performance blender. Combining the rich flavors of sun-dried tomatoes and fresh basil with traditional hummus ingredients, this recipe creates a Mediterranean-inspired dip that’s perfect for snacking or entertaining. Quick to make and customizable in texture and flavor, this hummus is not only fresher and more cost-effective than pre-made versions but also allows for control over ingredients, making it a healthier option. Ideal for those looking to elevate their homemade snacks or add a gourmet touch to their appetizer spread.
Ingredients
2 (15 oz) cans chickpeas (one drained, one undrained)
1 (8 oz) jar sun-dried tomatoes in oil
1/4 whole lemon, peeled
8 fresh basil leaves
1/2 cup (120 g) tahini
1/4 teaspoon salt
1-4 Tablespoons (15-60 ml) olive oil (optional)
Directions
- Add drained chickpeas, undrained chickpeas, and entire contents of sun-dried tomato jar (including oil) to a high-performance blender.
- Add lemon, basil, tahini, and salt.
- Start blending on low speed, gradually increasing to high.
- Blend on high for 3-4 minutes, using the tamper to push ingredients from corners into blades.
- If desired, add olive oil halfway through for a smoother consistency.
- Blend until desired texture is achieved.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- For a smoother texture, add olive oil gradually while blending.
- Sun-dried tomatoes packed in oil (as opposed to dried) provide the best flavor.
- Adjust salt and lemon to taste.
