Hummus - Sun-dried Tomato
Wonderful combination of flavors, I love sun-dried tomatoes, yet the yogurt gives this a somewhat Greek flavor. It's tangy and really, really good. Travels well, perfect for BBQ's, picnics and potlucks. Really good on sandwiches too.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
picnics
no cook
snacks
sandwiches
appetizers
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/4 cup crumbled feta cheese
- 1 teaspoon cumin ground
- 1 tablespoons olive oil
- 15 ounces garbanzo beans (chickpeas)
- 3 tablespoons lemon juice fresh, about 1 large lemon
- 1.5 tablespoons tahini (sesame seed paste)
- 2 cloves garlic finely minced
- 3 tablespoons yogurt plain
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- 6 each sun-dried tomatoes in oil chopped
- 2 tablespoons basil fresh & minced
- -----------toppings ------------------------------
- 1/4 cup toasted pistachios
- Carbohydrate 9.22809223027581 g
- Cholesterol 3.01093749980583 mg
- Fat 4.07040816940549 g
- Fiber 1.78496269689187 g
- Protein 2.81648497084388 g
- Saturated Fat 0.954271690984767 g
- Serving Size 1 1 Serving (49g)
- Sodium 146.212837028501 mg
- Sugar 7.44312953338394 g
- Trans Fat 0.230495915990319 g
- Calories 83 calories
Drain and rinse beans, reserving some of the liquid (can use to make the hummus creamier). Place all ingredients except sun-dried tomatoes & toppings in a food processor and blend on high speed. After blending the ingredients, adjust the seasonings as you see fit. To make a smoother, creamier batch, add a little liquid until smooth and it reaches the preferred consistency. Can use liquid from the canned beans, olive oil, lemon juice, or water. Remove mixture from the food processor and place in bowl. Stir in the chopped sun-dried tomatoes and the minced basil. Sprinkle with feta and toasted pistachios and serve with raw vegetables, crackers, tortilla chips. Or use as a spread on sandwiches.
