Sun Dried Tomato Hummus Dip Or Sandwich Cinch Friendly Recipes

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SUN-DRIED TOMATO HUMMUS



Sun-Dried Tomato Hummus image

This is a good party dip, and is very healthy. I made plain hummus before but always thought it needed some flavor, well the sun-dried tomatoes did that for me! Hope you enjoy it!

Provided by Leslie O

Categories     Beans

Time 10m

Yield 2 cups

Number Of Ingredients 11

1 cup sun-dried tomato, chopped (soak in boiling water for 10 minutes)
1 (15 ounce) can chickpeas, rinsed and drained
1 garlic clove
1/4 cup lemon juice
3 tablespoons tahini
2 tablespoons olive oil
2 tablespoons fresh parsley
1 tablespoon tamari or 1 tablespoon soy sauce
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1 pinch salt

Steps:

  • In food processor, add all ingredients except tomatoes.
  • Process until smooth.
  • Place in a small dish and add tomatoes mixing evenly.
  • Serve with crackers, celery sticks, pita wedges, etc.

Nutrition Facts : Calories 593.3, Fat 28.1, SaturatedFat 3.8, Sodium 1804.1, Carbohydrate 73.3, Fiber 15.4, Sugar 11.2, Protein 19.9

SUN-DRIED TOMATO HUMMUS



Sun-Dried Tomato Hummus image

Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.

Provided by MARKCOSENZA

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
¼ cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
½ cup olive oil
½ cup oil-packed sun-dried tomatoes, drained
¼ cup finely shredded fresh basil
2 tablespoons olive oil
⅛ teaspoon paprika

Steps:

  • 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.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 14.6 g, Fat 10.6 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 348.8 mg, Sugar 0.8 g

HUMMUS WITH SUN-DRIED TOMATOES



Hummus With Sun-Dried Tomatoes image

Provided by Mark Bittman

Categories     beans, dips and spreads, appetizer

Time 2h20m

Yield 12 or more servings

Number Of Ingredients 8

1 cup dried chickpeas (garbanzo beans)
1 cup sun-dried tomatoes (not in oil)
Salt and pepper
2 cloves garlic, more to taste
1/4 cup extra virgin olive oil
1 tablespoon pimentón, more to taste, optional
Lemon juice to taste
Pita chips or raw vegetables, for serving.

Steps:

  • If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
  • In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
  • Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)

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