Purim: Sun-Dried Tomato Hummus | Submitted By: MARKCOSENZA

4 cloves garlic1 teaspoon salt3 tablespoons tahini paste1/4 cup fresh lemon juice2 (15.5 ounce) cans garbanzo beans, drained1/2 cup olive oil1/2 cup oil-packed sun-dried tomatoes, drained1/4 cup finely shredded fresh basil2 tablespoons olive oil1/8 teaspoon paprika (optional)Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving. Amount Per Serving  Calories: 163 | Total Fat: 10.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 163

Total Fat: 10.6gCholesterol: 0mgSodium: 349mgTotal Carbs: 14.6g    Dietary Fiber: 2.9gProtein: 3.5g VIEW DETAILED NUTRITION
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