Sun Dried Tomato Hummus

Some ingredients are destined to be used in the same predictable way. Take for instance, chickpeas or garbanzo beans. The main reason why I would even bother having this in my pantry is simply to prepare a homemade hummus. After awhile, plain, traditional hummus gets boring. When that happens, the fun begins. I love playing with various flavor combinations and I think I’ve found my favorite hummus recipe. This Sun Dried Tomato Hummus allows the flavor and color of sun dried tomatoes shine with a little hint of fresh basil to freshen it up…

For my recent Mediterranean Kabob Party, I aimed to have a Mediterranean inspired spread for our guests. This flavored hummus was a hit and so easy to prepare! All the ingredients are processed together and chilled before serving so flavors can meld. The flavor is bright and goes especially well with fresh cucumber slices, baby carrots and warm pita bread.

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.