Any hummus fan will rave to you that it’s a fantastic staple that can greatly enhance plain chips, pita bread and all kinds of veggies. However, those who make hummus also know it can be a delicate recipe to pull off. In making this recipe, you run the risk of dominating the flavouring with one or two ingredients and overwhelming your taste buds. This recipe is the best of both worlds: it highlights the sun-dried tomatoes in the hummus without completely overpowering the other important flavours. This recipe makes enough for four cups.
- 4 cloves garlic
- 1 teaspoon salt
- 3 tablespoons tahini paste
- 1/4 cup fresh lemon juice
- Place lemon juice, tahini, garlic and salt into food processor and process until all ingredients are smooth. Pour in 1/2 cup of olive oil as well as the garbanzo beans, and process until mixture is smooth again.
- Add the tomatoes into the food processor and pulse until they are chopped into smaller pieces. Add the basil and pulse until smooth.
- Place humus into serving dish. Keep in refrigerator for at least one hour. Before serving, drizzle with 2 tablespoons of olive oil and sprinkle with paprika if desired.
Thanks to All Recipes for the recipe and imagery!