Sun-Dried Tomato Hummus
Ingredients
- ¼ cup fresh lemon juice
- 3 tablespoons tahini paste
- 4 cloves garlic
- 1 teaspoon salt
- 2 (15.5 ounce) cans garbanzo beans, drained
- ½ cup olive oil
- ½ cup oil-packed sun-dried tomatoes, drained
- ¼ cup finely shredded fresh basil
- 2 tablespoons olive oil
- ⅛ teaspoon paprika (Optional)
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Instructions
- Place lemon juice, tahini, garlic, and salt in the bowl of a food processor; process until smooth. Add garbanzo beans and ½ cup olive oil; process until smooth, scraping sides of the bowl occasionally. Add sun-dried tomatoes; pulse until chopped to very small pieces and incorporated into hummus. Add basil; pulse until mixed in, about 3 pulses.
- Transfer hummus to a shallow serving dish; make a few decorative grooves on top. Refrigerate at least 1 hour. Drizzle with 2 tablespoons olive oil; sprinkle with paprika before serving.
Source
Original recipe: View Original