spruce it up. [sun-dried tomato & basil hummus]
I love classic hummus, but this sun-dried tomato and basil hummus takes the dip to the next level. The flavors blend together perfectly, and the toasted pine nuts provide a nutty and buttery flavor. This hummus would be great to serve at any dinner party!
sun-dried tomato & basil hummus
- 2 (15 oz.) cans chickpeas, drained then rinsed
- ½ cup tahini, well stirred
- Juice of 1 lemon
- 2-3 cloves garlic, minced
- ½ cup olive oil, plus more to reach desired consistency
- 1 tsp. salt, plus more to taste
- ½ jar sun-dried tomatoes, plus 2 tbsp. oil from the jar, plus extra diced sun-dried tomatoes for topping
- 2 tbsp. basill, chiffonade, plus extra for topping
- 2 tbsp. pine nuts, toasted, for topping
- Whole wheat pita bread, sliced into triangles, for dipping
- In the bowl of a large food processor, add chickpeas, tahini, lemon juice and garlic. Pulse mixture for 30 seconds, then slowly add olive oil to the mixture, while pulsing. Mix another 30 seconds. Season with salt, then scrape down the sides of the food processor.
- Add sun dried tomatoes, plus sun-dried tomato oil, and pulse for 30 seconds, or until tomatoes are broken up into pieces. Add basil and pulse until just minced.
- If necessary, gradually add a little more oil, if hummus needs to be thinned.
- Serve hummus chilled or at room temperature and top with toasted pine nuts, basil, and chopped sun-dried tomatoes.