Tomato And Basil Hummus Recipes
TOMATO AND BASIL HUMMUS
I read about this on slashfood.com, one of my favorite food blogs. It was offered up as a good dip for the Superbowl, but I can vouch that it's good even for those of us who don't watch the game. I had to try this out and it was a success, served as an appetizer with Moroccan cigars (you don't smoke them, you eat them, silly) and lots of fresh pita.
Provided by Mirj2338
Categories Beans
Time 5m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Bung it all in the food processor and whizz it around until smooth.
Nutrition Facts : Calories 47.8, Fat 1.4, SaturatedFat 0.2, Sodium 187.2, Carbohydrate 7.6, Fiber 1.6, Sugar 0.8, Protein 1.7
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
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
BASIL HUMMUS
I created this recipe because I had too much basil left over from another recipe. It turned out fantastic and now it's on my list of favorites. You can substitute the tahini (roasted sesame paste) for almond butter, it will give it a nice, full nutty flavor. I serve it as an appetizer with oven roasted vegetables. To make the chickpeas easier to digest, I soak them in water for about 10 minutes and then remove their little skin. It takes a while but really is worth it if you have a sensitive stomach.
Provided by Dina Cohen
Categories Beans
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender.
- Blend until the mixture has the texture of a puree.
- Serve in a bowl.
- Reserve a few basil leaves to decorate and drizzle with olive oil.
Nutrition Facts : Calories 439.8, Fat 32.9, SaturatedFat 4.5, Sodium 2102.6, Carbohydrate 30.9, Fiber 6.7, Sugar 0.3, Protein 8
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