Sun-Dried Tomato and Basil Hummus
Recipe type: Vegan
Yield: about 1 1/2 cups
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/4 cup packed basil leaves, plus extra for garnish
  • 2 tablespoons dry sun-dried tomatoes, plus extra for garnish
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1/2 teaspoon salt
  1. Peel chickpeas by gently pinching them until the skin come off.
  2. Combine all ingredients in a food processor or blender with 4-6 tablespoons warm water. Blend until smooth. Garnish with basil leaves and chopped sun-dried tomatoes and serve with vegetables, crackers, or use as a sandwich spread.
Nutrition Information
Serving size: 2 tablespoons Calories: 50 Fat: 2g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 7g Sugar: 1g Sodium: 190mg Fiber: 2g Protein: 2g Cholesterol: 0mg
Recipe by Handful of Raspberries at