(14 votes, average: 4.57 out of 5)
Loading...Description
The rich flavors of the Mediterranean are amplified in this vegan, gluten-free Olive Sun-Dried Tomato Hummus, featuring kalamata olives, tangy sun-dried tomatoes, and verdant basil, along with the classic hummus ingredients, chickpeas and tahini.
Ingredients
Scale
- 1 (15-ounce) can chickpeas (also called garbanzo beans), reserving liquid
- 2 garlic cloves
- 1/4 cup sun-dried tomatoes, sliced
- 1 teaspoon dried basil
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons tahini (sesame seed paste)
- 1 tablespoon extra virgin olive oil
- 1/4 cup kalamata olives, pitted, drained
Instructions
- Add the chickpeas, garlic, sun-dried tomatoes, basil, black pepper, lemon juice and tahini to the container of a large food processor or blender.
- 2. Puree the mixture, adding the olive oil and just enough reserved bean liquid (through the opening of the blender or food processor) as necessary to produce a smooth, very thick, creamy dip.
- 3. Add the Kalamata olives and blend just 1-2 seconds only to slice olives (do not over process).
- 4. Pour the hummus into a serving dish.
- Optional: garnish with additional olive oil, kalamata olives, sun-dried tomatoes, and black pepper.
- If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 6 minutes
- Category: Dip
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 117
- Sugar: 2 g
- Sodium: 195 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 3 g
