Home Women’s Diet Chickpea Sun-Dried Tomato Basil Hummus

Chickpea Sun-Dried Tomato Basil Hummus

28 June 2021 5 years ago317 Views

This classic chickpea sun-dried tomato basil hummus, stars nutrient-rich chickpeas, along with a few key ingredients—lemon juice, olive oil, tahini, garlic, sun-dried tomatoes and basil—to whip up the freshest hummus ever! Hummus is a staple in my healthy, plant-based kitchen. Providing a rich, tasty source of plant protein, this gluten-free, vegan hummus offers unlimited versatility: Use it as an appetizer dip with whole grain pita bread and vegetables, spread it on sandwiches, and place a healthy scoop over salads and grains.

Chickpea Sun-Dried Tomato Basil Hummus

(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

Author: The Plant-Powered Dietitian
Prep Time: 8 minutes
Total Time: 14 minutes
Yield: 8 servings
Diet: Vegan

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Description

Ingredients

1 15-ounce can chickpeas (garbanzo beans), with liquid
2 garlic cloves
2 tablespoons lemon juice
2 tablespoons tahini (sesame seed paste)
¼ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
Pinch salt (optional)
¼ cup sun-dried tomatoes, chopped
2 tablespoons chopped fresh basil

Garnish (optional):

½ cup chickpeas
Drizzle olive oil
Fresh basil leaves

Instructions

Drain the chickpeas, reserving the liquid. Put the beans into a blender or food processor.
Add the garlic, lemon juice, tahini, black pepper, and olive oil, as well as about half of the reserved bean liquid.
Puree the bean mixture, adding additional bean liquid as necessary to produce a smooth, very thick, creamy dip.
Remove from blender or food processor and transfer to a bowl.
Season with salt, if desired.
Stir in sun-dried tomatoes and basil.
Garnish (optional) with additional chickpeas, a drizzle of olive oil and fresh basil leaves.

Category: Dip
Cuisine: American