Sun Dried Tomato and Fresh Basil Hummus

Course: Appetizer, Snack
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 157kcal
Author: Lord Byron's Kitchen
Homemade hummus is always best and it’s easy too! All you need is a few basic ingredients to make this delicious Sun Dried Tomato and Fresh Basil Hummus. You’ll never buy prepared hummus again!
Print Recipe

Ingredients

  • 15 ounces canned chickpeas, drained and rinsed
  • 1/2 cup sun dried tomatoes packed in oil, roughly chopped
  • 2 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons tahini
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon salt
  • 1/4 cup fresh basil leaves, loosely chopped

Instructions

  • Add all of the ingredients, except the basil, to a food processor. On medium speed, blend for 1-2 minutes. Scrape down the sides of the food processor's bowl and blend for another 2 minutes. You will want a very smooth consistency. 
  • Next, add the chopped basil and pulse until the basil is mixed well into the hummus.

Notes

One serving is equal to 1/4 cup or 4 tablespoons.

Nutrition

Calories: 157kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 168mg | Potassium: 285mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2.8% | Vitamin C: 12.6% | Calcium: 3.7% | Iron: 10.6%