Saturday, February 28, 2015

Sun Dried Tomatoes Basil Hummus

Sweet Potato & Kale Soup | Sundries Tomatoes Basil Hummus & Greek Yogurt Biscuits | Grilled Pineapples

1 (15 oz) can chickpeas, drained & rinsed
1/3 cup sun dried tomatoes in olive oil (about 8), strained
2 tbsp olive oil from sun dried tomato jar
3 tbsp fresh lemon juice
2 tbsp almond butter or tahini
1 large clove garlic
1/2 tsp salt, or to taste
2 tbsp packed fresh basil, chiffonade, plus more finely chopped for garnish
2 tbsp water

1) Add chickpeas to a food processor along with sun dried tomatoes, oil from jar, lemon juice, almond butter, garlic and salt. Pulse for 1 minute then scrape down sides and bottom of jar and pulse one minute longer. Add 2 tbsp of water then pulse 2 - 3 minutes longer, stopping and scraping down sides and bottom of processor once halfway through (add in more water to thin if desired). Add basil and pulse until just minced into hummus.

2) If desired serve topped with more olive oil from sun dried tomato jar & additional fresh basil. Serve with toasted pita, flat bread, soft tortila, biscuits, pita chips or fresh veggies.

Adapted from Cooking Classy.

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