Sun-Dried Tomato Hummus

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(Optional)
  • Directions

  • Step 1

    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.

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  • Step 2

    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.

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