Olive Sun-Dried Tomato Hummus
Ingredients
-
1
15-ounce can
chickpeas (garbanzo beans), reserving liquid
-
2
cloves
garlic
-
¼
cup
sun-dried tomatoes, sliced
-
1
teaspoon
dried basil
-
¼
teaspoon
ground black pepper
-
2
tablespoons
lemon juice
-
2
tablespoons
tahini (sesame seed paste)
-
1
tablespoon
extra virgin olive oil
-
¼
cup
kalamata olives, pitted, drained
Instructions
- 1. Add chickpeas, garlic, sun-dried tomatoes, basil, black pepper, lemon juice, and tahini to a food processor or blender.
- 2. Puree the mixture, adding olive oil and reserved bean liquid as needed to achieve a smooth, thick consistency.
- 3. Add the kalamata olives and blend briefly to chop them without over-processing.
- 4. Transfer the hummus to a serving dish and optionally garnish with olive oil, olives, sun-dried tomatoes, and black pepper.
- 5. If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts (estimated)
Servings
8 servings
Calories
117
Total fat
8g
Total carbohydrates
9g
Total protein
3g
Sodium
195mg
Cholesterol
0mg
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