Hummus Dip Two Ways: Regular and Sundried Tomato
Admitting using canned chickpeas for this recipe and sharing the joy of taking a break from hard work and doing something simple.
Admitting using canned chickpeas for this recipe and sharing the joy of taking a break from hard work and doing something simple.
- Carbohydrate 16.8470933337992 g
- Cholesterol 0 mg
- Fat 42.1717952819771 g
- Fiber 3.2740417294318 g
- Protein 4.35638583336209 g
- Saturated Fat 5.80151557980192 g
- Serving Size 1 1 Serving (113g)
- Sodium 235.205448973816 mg
- Sugar 13.5730516043674 g
- Trans Fat 1.34671174184658 g
- Calories 454 calories
Step-by-step
- Drain and rinse the chickpeas.
- Add chickpeas to a food processor.
- Slice garlic(or use a garlic press) and add to chickpeas.
- Add sesame seeds, cumin, and kosher salt.
- Process till fine.
- Add lemon juice and pulse a few times.
- Adjust seasoning.
- With the motor running add about 2-4 TBS oil.
- If making the sundried tomato kind, take out half of the mixture and set it aside.
- With the other half that is still in the food processor, adjust the seasoning.
- If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency.
- Remove from the food processor and place in a bowl.
- Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil.
- Top with some chopped parsley.
- To make the sundried tomato hummus: Use the other half of the hummus (that you reserved) and place it back in the food processor.
- Add about 1 TBS sundried tomatoes and process till fine.
- Add some water to thin it out....if you need to.
- Adjust seasoning.
- Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil.
- Place a sprig or two of basil as a garnish.
As a harried housewife, I've learned to appreciate the occasional shortcut. This hummus dip is one of those times. Canned chickpeas save the day, allowing me to whip up a delicious and healthy snack in no time.
I love that this recipe is so versatile. I can make it plain or jazz it up with sundried tomatoes for a little extra flavor. It's the perfect dip for pita bread, veggies, or even just as a spread on sandwiches.
