Sun Dried Tomato And Fennel Seed Hummus Recipes

SUN-DRIED TOMATO HUMMUS

Steps:

• Process chickpeas, yogurt, tahini, and garlic in a food processor until smooth.
• Stir in sun-dried tomato bits and herbs. Season to taste with lemon juice.
• Refrigerate 2 hours. Spoon hummus into serving bowl, and serve with toasted pita wedges.

SUN-DRIED TOMATO HUMMUS

Steps:

• In food processor, add all ingredients except tomatoes.
• Process until smooth.
• Place in a small dish and add tomatoes mixing evenly.
• Serve with crackers, celery sticks, pita wedges, etc.

SUN-DRIED TOMATO HUMMUS

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.