Sun-Dried Tomato Hummus

Sun-Dried Tomato Hummus

I was invited to a family friend’s annual holiday and music party. I was instructed to bring either a dessert or appetizer (but was strongly encouraged to bring an appetizer since several people are bringing desserts… typical).

Well let me just say, I made enough for 16 servings (according to the recipe) and really tuckered out my 4 cup food processor (one of the newest additions to my kitchen appliance collection).

But the results were delicious! I may have eaten one or two of those servings for breakfast… How can I resist sun dried tomato and basil?


Sun-Dried Tomato Hummus

“Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.”

Original Recipe Yield 4 cups


  • 4 cloves garlic
  • 1 teaspoon salt
  • 3 tablespoons tahini paste
  • 1/4 cup fresh lemon juice
  • 2 (15.5 ounce) cans garbanzo beans, drained
  • 1/2 cup olive oil
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 1/4 cup finely shredded fresh basil
  • 2 tablespoons olive oil
  • 1/8 teaspoon paprika (optional)


  • Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
  • Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Nutritional Information

Amount Per Serving Calories: 163 | Total Fat: 10.6g | Cholesterol: 0mg


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