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Active time
10 minutes
4 servings

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

  1. In a blender combine first eight ingredients.
  2. Blend on low speed until smooth.
  3. If the mixture is too dry, add a few more tablespoons of olive oil to help blend.
  4. Spoon the hummus into a serving dish.
  5. Garnish with sliced olives and fresh basil leaves.
  6. Serve with pieces of pita bread or toasted baguette slices.

Recipe, content and photo courtesy of Mooney Farms

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