| Prep Time | 10 minutes |
| Servings |
cups
|
Ingredients
- 1/4 cup tahini
- 1/4 cup lemon juice
- 3 tablespoons olive oil (plus more for serving/drizzling)
- 2 cloves garlic
- 1 cup packed basil leaves (plus extra, for garnish)
- 3/4 cup sun dried tomatoes (plus extra, for garnish)
- 1 15 oz. can chickpeas rinsed and drained
- 2 teaspoons garlic salt
- 2 teaspoons smoked paprika
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground pepper
- 2-3 tablespoons water (plus more to achieve desired consistency)
- crudites for serving
- pita/pita chips for serving
Ingredients
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|
Instructions
- In a food processor, combine the tahini, lemon juice, and olive oil. Puree until blended, about 1 minute.
- To the food processor, add the garlic, basil, sun dried tomatoes, chickpeas, garlic salt, smoked paprika, crushed red pepper flakes, and ground pepper. Puree until smooth and creamy, adding the water as needed to achieve the desired consistency.
- Remove the hummus from the food processor and transfer to a serving bowl. Drizzle with olive oil, and top with fresh basil and sun dried tomatoes. Serve with crudites and pita chips, and enjoy!
Recipe Notes
Our wine choice: the 2014 M&S Palataia Pinot Noir. This fruit-forward red is bursting with fresh berries and herbs - a perfect choice to serve with this beautiful sun dried tomato and basil hummus. Cheers!
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