Name: Sun-Dried Tomato Hummus
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Garlic - 4 cloves; Salt - 1 teaspoon; Tahini paste - 3 tablespoons; Fresh lemon juice - ¼ cup; Garbanzo beans, drained - 2 (15.5 ounce) cans; Olive oil - ½ cup; Oil-packed sun-dried tomatoes, drained - ½ cup; Finely shredded fresh basil - ¼ cup; Olive oil - 2 tablespoons; Paprika (Optional) - ⅛ teaspoon

Ingredients for - Sun-Dried Tomato Hummus

1. Garlic 4 cloves

2. Salt 1 teaspoon

3. Tahini paste 3 tablespoons

4. Fresh lemon juice ¼ cup

5. Garbanzo beans, drained 2 (15.5 ounce) cans

6. Olive oil ½ cup

7. Oil-packed sun-dried tomatoes, drained ½ cup

8. Finely shredded fresh basil ¼ cup

9. Olive oil 2 tablespoons

10. Paprika (Optional) ⅛ teaspoon

How to cook deliciously - Sun-Dried Tomato Hummus

1 . Stage

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.

2 . Stage

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.