Hummussundriedtomatoes Recipes

SUN-DRIED TOMATO HUMMUS

Sun-Dried Tomato Hummus image

A jar of sun-dried tomatoes adds great color and flavor to this smooth dip that can be whipped up in minutes. Garlic and red pepper flakes nicely spice up this snack spread. -Todd Schmeling, Gurnee, Illinois

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 3-1/2 cups.

Number Of Ingredients 10

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 jar (7 ounces) oil-packed sun-dried tomatoes, undrained
2/3 cup water
3 tablespoons olive oil
2 garlic cloves, halved
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped fresh basil, optional
Baked pita chips and/or assorted fresh vegetables

Steps:

In a food processor, combine the beans, tomatoes, water, oil, garlic, pepper flakes, salt and pepper; cover and process until blended. Place in a serving bowl; sprinkle with basil if desired. Serve with pita chips and/or vegetables.

Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.

SUN-DRIED TOMATO HUMMUS

Sun-Dried Tomato Hummus image

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.

Provided by MARKCOSENZA

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

Ingredients

4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
¼ cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
½ cup olive oil
½ cup oil-packed sun-dried tomatoes, drained
¼ cup finely shredded fresh basil
2 tablespoons olive oil
⅛ teaspoon paprika

Steps:

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.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 14.6 g, Fat 10.6 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 348.8 mg, Sugar 0.8 g

HUMMUS WITH SUN-DRIED TOMATOES

Hummus With Sun-Dried Tomatoes image

Provided by Mark Bittman

Categories beans, dips and spreads, appetizer

Time 2h20m

Yield 12 or more servings

Number Of Ingredients 8

Ingredients

1 cup dried chickpeas (garbanzo beans)
1 cup sun-dried tomatoes (not in oil)
Salt and pepper
2 cloves garlic, more to taste
1/4 cup extra virgin olive oil
1 tablespoon pimentón, more to taste, optional
Lemon juice to taste
Pita chips or raw vegetables, for serving.

Steps:

If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)