Average: 5 (1 vote)
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


Calories: 182
Fat: 13g
Saturated Fat: 0g
Sodium: 434mg
Carbohydrate: 15g
Fiber: 4g
Protein: 4g

Yield: 4 servings

How'd it Taste?

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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