Looking for a new snack or maybe a way to spice up your sandwich or salad routine? Try my Sun Dried Tomato Basil Hummus Recipe! improve your digestion with just one serving of this hummus by getting in 2 g of fiber (10% of your daily needs) and healthy inflammation fighting monounsaturated fat.
This crowd pleasing appetizer is a great holiday go to with Thanksgiving right around the corner or the reddish-orange color can make for a fun spooky halloween dish as well for the kids.
It seems that hummus is like a blank slate with so many flavor profiles that you can build into it. Have you tried Chocolate Covered Kaitie’s Cookie Dough Hummus? Its quite the treat!
Do you have a spin on hummus that you enjoy? Share your favorite flavor below!
Sun Dried Tomato Basil Hummus
Simple, quick and absolutely fabulous in every way! This burst of flavor is sure to be an excellent afternoon pick me up with crisp veggies that will keep your digestive system happy. Filled with fiber and prebiotics, this recipe will keep you coming back for more.
- 1 15 oz can of chickpeas drained, liquid reserved
- 1/3 cup sun-dried tomatoes in olive oil about 8, strained, plus more for garnish
- 2 tbsp olive oil from sun-dried tomato jar
- 3 tbsp lemon juice
- 2 tbsp tahini
- 1 clove garlic
- 1/2 tsp Himalayan sea salt or to taste
- 2 tbsp fresh basil, chopped plus more for garnish
To a food processor or blender, add chickpeas, sun-dried tomatoes, 2 tbsp oil from jar, lemon juice, tahini, garlic, 2 tbsp reserved chickpea liquid, and salt.
Pulse processor until contents are smooth. Scrape down sides and add addition chickpea liquid as needed until desired consistency is reached.
Add basil to the mixture and pulse until it is lightly minced into the hummus. Remove from processor and place into a medium sized bowl.
If desired, drizzle addition oil from the sun-dried tomato jar and top hummus with chopped sun-dried tomatoes and freshly chopped basil.
Enjoy with cucumbers, sugar snap peas, in a sandwich, or even on a salad!