Olive Sun-Dried Tomato Hummus (Vegan, Gluten-Free)

Sharon Palmer

The rich flavors of the Mediterranean are amplified in this Olive Sun-Dried Tomato Hummus, featuring kalamata olives, tangy sun-dried tomatoes, and verdant basil, along with the classic hummus ingredients, chickpeas and tahini. Whip it up in 10 minutes to serve with pita sandwiches, as a dip with breads and crackers, and a a sauce with veggie burgers and lentil patties.

Learn how to make this hummus with this recipe video here.

Four Way Hummus, with Sharon Palmer and AICR

Join Sharon Palmer, the Plant-Powered Dietitian, as she shows you how to make this easy Four Way Hummus, featuring healthy pulses. Start with an easy Classic Hummus based on chickpeas, and with a few added ingredients you can make three other hummus recipes: Avocado Cilantro Hummus, Smoky Pumpkin Hummus, and Sun-Dried Tomato Olive Hummus. Get the full recipes here:https://sharonpalmer.com/smoky-pumpkin-hummus-vegan-gluten-free/https://sharonpalmer.com/avocado-cilantro-hummus-vegan-gluten-free/https://sharonpalmer.com/best-classic-hummus/https://sharonpalmer.com/olive-sun-dried-tomato-hummus/This recipe is in collaboration with American Institute for Cancer Research – AICR and sponsored by USA Pulses.

Posted by Sharon Palmer: The Plant-Powered Dietitian on Thursday, February 27, 2020

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Olive Sun-Dried Tomato Hummus (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 6 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x

Description

The rich flavors of the Mediterranean are amplified in this Olive Sun-Dried Tomato Hummus, featuring kalamata olives, tangy sun-dried tomatoes, and verdant basil, along with the classic hummus ingredients, chickpeas and tahini.


Scale

Ingredients


Instructions

  1. Drain the chickpeas, reserving the liquid. Put the beans into a blender or food processor.
  2. Add the garlic, lemon juice, tahini, black pepper, olive oil, kalamata olives, sun-dried tomatoes, and basil.
  3. Puree the mixture, adding reserved bean liquid as necessary to produce a smooth, very thick, creamy dip.
  4. Pour the bean dip into a serving dish.
  5. Optional: garnish with additional olive oil, kalamata olives, sun-dried tomatoes, and black pepper.
  6. If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.
Four Way Hummus, with Sharon Palmer and AICR

Join Sharon Palmer, the Plant-Powered Dietitian, as she shows you how to make this easy Four Way Hummus, featuring healthy pulses. Start with an easy Classic Hummus based on chickpeas, and with a few added ingredients you can make three other hummus recipes: Avocado Cilantro Hummus, Smoky Pumpkin Hummus, and Sun-Dried Tomato Olive Hummus. Get the full recipes here: https://sharonpalmer.com/smoky-pumpkin-hummus-vegan-gluten-free/ https://sharonpalmer.com/avocado-cilantro-hummus-vegan-gluten-free/ https://sharonpalmer.com/best-classic-hummus/ https://sharonpalmer.com/olive-sun-dried-tomato-hummus/ This recipe is in collaboration with American Institute for Cancer Research - AICR and sponsored by USA Pulses.

Posted by Sharon Palmer: The Plant-Powered Dietitian on Thursday, February 27, 2020
  • Category: Dip
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 113
  • Sugar: 1 g
  • Sodium: 255 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 4 g

Keywords: vegan hummus, hummus, hummus recipe, mediterranean

For more plant-based hummus recipes, check out some of my favorites:

Beet White Bean Hummus
Tomato Pesto Hummus
Green Pea Hummus

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