Slow-Roasted or Sun-Dried Tomato and Basil Hummus
- 1 15-oz can chickpeas, drained
- 2 large cloves garlic
- 1/4 cup slow-roasted or sun-dried tomatoes
- 1/4 cup tahini
- 1/2 tsp pimentón (smoked paprika)
- Juice of 1/2 lemon
- 2 Tbsp extra virgin olive oil, or more to taste
- 1/4 cup roughly chopped fresh basil leaves
- Kosher salt, to taste
- Produce
- Basil, fresh leaves (1/4 cup)
- Chickpeas (1 15-oz can)
- Garlic (2 large cloves)
- Lemon, Juice of (1/2)
- Tomatoes (1/4 cup)
- Condiments
- Tahini (1/4 cup)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra virgin (2 Tbsp)
- Other
- 1/2 tsp pimentón (smoked paprika)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published July 19, 2012 (7 months ago).
89 people saved this recipe.
