Sun Dried Tomato Pesto Hummus Recipes

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SUN-DRIED TOMATO HUMMUS



Sun-Dried Tomato Hummus image

Another Hummus recipe. The sun-dried tomatoes give it a bit of sweetness. I love garbanzo beans and this is super easy and quick to make.

Provided by LilPinkieJ

Categories     Beans

Time 17m

Yield 8 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans chickpeas, rinsed and drained
1/3 cup nonfat yogurt
1/4 cup tahini (sesame seed paste)
3 garlic cloves
1/2 cup sun-dried tomato, chopped
1 teaspoon oregano leaves, dried
2 teaspoons lemon juice

Steps:

  • Process chickpeas, yogurt, tahini, and garlic in a food processor until smooth.
  • Stir in sun-dried tomato bits and herbs. Season to taste with lemon juice.
  • Refrigerate 2 hours. Spoon hummus into serving bowl, and serve with toasted pita wedges.

Nutrition Facts : Calories 186.4, Fat 5, SaturatedFat 0.7, Cholesterol 0.2, Sodium 402.2, Carbohydrate 29.3, Fiber 5.9, Sugar 2.1, Protein 7.8

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

SUN-DRIED TOMATO PESTO HUMMUS



Sun-Dried Tomato Pesto Hummus image

Provided by Jackie Newgent

Categories     main-dish

Time 15m

Yield 2 cups

Number Of Ingredients 20

1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
6 tablespoons store-bought or homemade sun-dried tomato pesto, recipe follows
1/3 cup fat-free or low-fat plain Greek yogurt
Juice of 1 small lemon (2 tablespoons)
1 large garlic clove, chopped, or to taste
1/4 teaspoon sea salt, or to taste
1/8 teaspoon ground cayenne (optional)
2 tablespoons chopped fresh flat-leaf parsley or basil
Add the chickpeas, pesto, yogurt, lemon juice, garlic, salt, and cayenne (if using) to a food processor or blender. Cover and puree. Adjust seasoning.
Spoon into a serving bowl and sprinkle with the parsley. Chill until ready to serve.
12 sun-dried tomato halves (not oil-packed), rehydrated
1/4 cup pine nuts, toasted
5 large garlic cloves
4 ounces soft tofu, drained
1/4 cup low-sodium vegetable broth
Juice of 1/2 small lemon (1 tablespoon)
3/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano or other Parmesan cheese

Steps:

  • Add the sun-dried tomatoes, pine nuts, and garlic to a food processor. Cover and pulse until just combined. Add the tofu, broth, lemon juice, salt, and pepper. Cover and pulse until just combined. Slowly pour in the oil through the feed tube with the processor running and puree until desired consistency. Stir in the cheese and adjust seasoning. Use immediately or store in the refrigerator with very thin lemon slices on top to help prevent browning.

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