Hummussundriedtomatoes Recipes

SUN-DRIED TOMATO HUMMUS

A jar of sun-dried tomatoes adds great color and flavor to this smooth dip that can be whipped up in minutes. Garlic and red pepper flakes nicely spice up this snack spread. -Todd Schmeling, Gurnee, Illinois

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 3-1/2 cups.

Number Of Ingredients 10

Sun-Dried Tomato Hummus image

Steps:

In a food processor, combine the beans, tomatoes, water, oil, garlic, pepper flakes, salt and pepper; cover and process until blended. Place in a serving bowl; sprinkle with basil if desired. Serve with pita chips and/or vegetables.

Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 jar (7 ounces) oil-packed sun-dried tomatoes, undrained
2/3 cup water
3 tablespoons olive oil
2 garlic cloves, halved
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped fresh basil, optional
Baked pita chips and/or assorted fresh vegetables

SUN-DRIED TOMATO HUMMUS

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

Sun-Dried Tomato Hummus image

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

Ingredients

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

HUMMUS (SUN-DRIED TOMATOES)

I'm not sure if another recipe like this is on the site, but i am famous for it. It has made even the pickiest eaters gobble it down. My family will never eat storebought hummus again. I make a single serving of this recipe because all i have is a mini food processor/ chopper, but it can easily be doubled and tripled. Add more or less water as desired...it depends how thick you want the recipe. If making ahead of time make a little thinner since it loses a little water overnight. Also, if you use sundried tomatoes that aren't canned in oil, add a teaspoon of your favorite kind, since it makes a creamier texture. I prefer to use the oil in the jar to flavor the recipe. That's enough from me....enjoy!

Provided by Lindsay

Categories Beans

Time 4m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

Hummus (Sun-Dried Tomatoes) image

Steps:

In the food processor/electric chopper, add garlic and tomatoes. Turn on to chop the ingredients (if not slicing ingredients first, I think this is faster).
Add chickpeas, water, salt and pepper.
Pulse the entire mixture, stirring once in the middle, until it's smooth and there are no chunks.
Enjoy!
Pitas cut into wedges, top of pita pocket seperated from bottom pocket, sprayed with cooking spray on both sides, and baked for 15 minutes at 400 degrees make a light, crispy accompaniment.

Ingredients

0.5 (15 ounce) can garbanzo beans
2 tablespoons sun-dried tomatoes packed in oil, oil kept
2 -3 chopped garlic cloves
2 -3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper

SUN-DRIED TOMATO HUMMUS

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

Sun-Dried Tomato Hummus image

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

Ingredients

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

HUMMUS WITH SUN-DRIED TOMATOES

Provided by Mark Bittman

Categories beans, dips and spreads, appetizer

Time 2h20m

Yield 12 or more servings

Number Of Ingredients 8

Hummus With Sun-Dried Tomatoes image

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.)

Ingredients

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.

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