Sun dried tomatoes bring deep, delicious flavor and a rich terra cotta color to creamy hummus. And the best part? Almost everything in this recipe comes right from your pantry, so you can bring the taste of the sun-drenched Mediterranean into your kitchen any time of the year.
2 (15-ounce) cans chickpeas/garbanzo beans, drained and rinsed
1 (8.5-ounce) jar sun dried tomatoes in olive oil & herbs
½ cup extra virgin olive oil
½ lemon juiced
2 cloves garlic, peeled
1½ teaspoon salt
12 to 15 grinds black pepper
¼ cup water
6 fresh basil leaves
Chopped olives, for garnish
Recipe, content and photo courtesy of Mooney Farms
danielle08 says: Easy to make, and good, but could use a little kick of something – perhaps more garlic would give it a little spice. Overall, good though.
Scott says: Personally, I don’t know much about hummus, as a matter of fact this is the first I have ever made and I LOVE it, thanks for the recipe.
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