2 - 15.5 oz. cans garbanzo beans, drained and rinsed
1/2 cup olive oil
1/2 cup rehydrated sun-dried tomatoes, drained
1/4 cup finely shredded basil or 1/8 cup dried basil
2 T. olive oil (for garnish)
1/8 tsp. paprika (for garnish)
Instructions
Add all ingredients except last two to food processor and blend until smooth adding more lemon juice and olive oil until you have the right consistency - not too creamy but not dry and pasty.
Transfer to a serving dish. Drizzle with 2 T. olive oil and paprika.
Serve with fresh vegetables (carrots, celery, broccoli, cauliflower).
Originally Submitted
11/7/2012
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You can add this Sun-Dried Tomato Hummus recipe to your own private DesktopCookbook.