Sun-Dried Tomato Hummus
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Yield: 4-5 appetizer servings
Ingredients:
1 clove garlic
1/4 cup sun-dried tomatoes packed in oil, plus 2 tablespoons chopped for garnish
1 (16 ounce) can chickpeas, drained and rinsed
1/4 cup water
1/2 a lemon, juiced (about 2 Tbsp)
2 Tbsp Flying Olive Eureka Lemon or Garlic Extra Virgin Olive Oil or 1 Tbsp of each, plus 1 Tbsp for drizzling
1 tablespoon Flying Olive Toasted Sesame Oil
1/4 teaspoon salt
Directions:
In a food processor, add garlic clove and blend until chopped fine. Add the sun-dried tomatoes and blend until chopped well. Add the remaining ingredients, except for the garnish and extra Tbsp of Flying Olive EVOO, to a food processor. Process until smooth, scraping down the sides a few times to be sure everything is well incorporated. Taste, adding more salt or lemon juice as needed.
Transfer to a serving dish, drizzle with olive oil, and top with the chopped sun-dried tomatoes.
Serve with fresh vegetables, crackers, toasted bread, or chips for dipping.
Submitted by Barb L.