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–+ servings

Roasted Garlic and Sun-Dried Tomato Hummus

Hummus with Sun-Dried Tomatoes is creamy, garlicky and full of flavor.  It's perfect  for dipping your veggies, pita chips or favorite crackers.  It's gluten free and vegan.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Click on serving size to scale this recipe

Cuisine: Mediterranean
Keyword: sundried tomato and basil humus, sundried tomato hummus, sundried tomato hummus recipe
Servings: 8
Calories: 165kcal
Author: Anne
Scale this Recipe 8

Ingredients

  • 1 clove garlic
  • 1 1/2 cups canned or cooked chickpeas
  • 1/2 cup dry packed sun-dried tomato halves - rough chopped
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 2 tablespoons chopped fresh basil
  • up to 1/4 cup water

Instructions

  • Add 1/4 cup tahini, lemon juice and roughly chopped garlic to a food processor bowl and blend into a paste
  • Place 1 1/2 cups of chickpeas, 1/2 cup of tomato halves, and basil and blend while adding the oil
  • Process until all ingredients are blended
  • gradually add water until the hummus has reached the desired consistency

Video

Notes

Store leftover hummus in the refrigerator for up to 5 days.
Serve it as a dip with crackers, pita chips, pita bread or fresh vegetables.

Nutrition

Serving: 1/2 cup | Calories: 165kcal | Carbohydrates: 12g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 9mg | Fiber: 3g | Sugar: 3g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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