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
HUMMOUS
Couldn't believe there wasn't a recipie for Hummous so I found this one. Will be testing it this weekend...
Provided by jocgriffin
Time 5m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place all hummus ingredients into a blender or food processor; blend until smooth
- Refrigerate for about 1 - 3 hours
- Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with your choice of topping. Sprinkle with paprika
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
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.)
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
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
LAVASH PIZZA WITH HUMMUS, FETA AND SUN-DRIED TOMATOES
From Pam Riesenberg, Home Appetit, from a cooking lesson I had. It was delicious! Here are other optional ingredient suggestions: grilled Italian eggplant slices (1/4" thick rounds w/skin on), grilled zucchini slices, roasted peppers, grilled red onion slices. The hummus recipe here freezes well!
Provided by Oolala
Categories Spreads
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Brush the lavish bread with the oil and sprinkle with all the spices over it and but in oven for a few minutes but watch so it doesn't burn.
- Remove the lavash and add the topping.
- Place back into the oven to just warm through.
- Meanwhile, place all the hummus ingredients in a food processor and blend until mixed; taste for adjustment.
- Remove the "pizza" and serve along with the hummus.
- Enjoy!
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
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.
SUN-DRIED TOMATO PESTO HUMMUS
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.
VEGAN SUN-DRIED TOMATO HUMMUS RECIPE (GLUTEN FREE)
Steps:
- Process all ingredients in a food processor or blender until smooth, adding more liquid if needed. That's it! Enjoy your homemade hummus.
- If you prefer, you can also add the sun-dried tomatoes last, and process the hummus until the tomatoes are finely diced rather than completely smooth. This will give your hummus a bit of extra texture if you prefer.
- If your blender isn't strong enough to handle the sun-dried tomatoes, you may need to give them a quick coarse chop.
Nutrition Facts : Calories 152 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 215 mg, Sugar 2 g, Fat 11 g, ServingSize 1 1/2 cups hummus (6 servings), UnsaturatedFat 0 g
HUMMUS WITH SUN-DRIED TOMATOES AND JALAPENOS
Sun-dried tomatoes and jalapenos are great additions to hummus. This is also a great plain hummus if you want to leave them out. See note below re: the trick to truly smooth and creamy hummus. If you REALLY want to do this right, you should cook your own chickpeas. See note below on how to cook chickpeas for hummus.
Provided by xtine
Categories Beans
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- NOTE: to make truly light, smooth, and creamy hummus, you must peel the chickpeas. I know it sounds crazy, but that's the trick. It really doesn't take as long as you'd think it would - it's similar to snapping the stem ends off of fresh green beans. Just take a chickpea, and using your index finger, middle finger, and thumb, pinch the round end of the chickpea (opposite the pointy end). The chickpea will pop out of the skin. It takes me about 10 minutes to peel the chickpeas for this recipe. It's a small time investment, but to me, the deliciously creamy texture of the finished hummus is worth it. If you don't want to take the time to peel the chickpeas, you can just drain them and use them as-is.
- NOTE: to cook chickpeas for hummus: take 1and 1/3 cups chickpeas, and soak them in water for at least 12 hours, or up to 24 hours. When ready to cook, drain the chickpeas, place in a large pot, and cover with water by 2 inches. Bring to a boil, then reduce heat to medium, cover, and cook for 1 hour. Drain chickpeas and rinse in cold water. They are now ready to use.
- Drain the chickpeas.
- Peel chickpeas, if desired.
- Place the chickpeas in the food processor. Process until the chickpeas are well broken up - kind of powdery and grainy looking.
- Add the tahini, lemon juice, garlic (use as much or as little as you like - up to your personal preference for/ tolerance of garlic), sun-dried tomatoes, pickled jalapenos, salt, pepper, and cumin.
- Process in the food processor until a thick paste forms.
- Add the water - note that the water should be ice cold, but it should not be "ice water" - don't put chunks of ice in the hummus. Process for about five minutes, until you get a very smooth and creamy paste.
- Serve with crudités, chips, or crackers.
Nutrition Facts : Calories 1227.8, Fat 63.1, SaturatedFat 8.7, Sodium 2229.6, Carbohydrate 136.1, Fiber 31.5, Sugar 3.5, Protein 44.1
SUN-DRIED TOMATO HUMMUS
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
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
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CREAMY SUNDRIED TOMATO HUMMUS (NO TAHINI ... - MY …
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5/5 (2)Total Time 5 minsCategory Dips, Dressings & SaucesCalories 100 per serving
- For a super creamy hummus, remove the skin on the chickpeas. This is optional and doesn't affect the taste, but definitely gives you a better texture.
- To make sundried tomato hummus, add chickpeas, sesame seeds, sundried tomatoes, water, garlic and salt to a blender. Blend till smooth. Add a little more water if required.
- Add olive oil and give it another whizz, just enough to mix it in. Over blending extra virgin olive oil can lead to a bitter after taste.
- Top with chopped sundried tomatoes and olive oil and serve alongside lavash, cucumbers, carrots or celery.
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Cuisine MediterraneanTotal Time 10 minsCategory Appetizer, SnackCalories 82 per serving
- In the bowl of a food processor, combine the tahini and lemon juice. Process until a smooth, whipped texture forms.
- To the bowl, add the chickpeas, sundried tomatoes and garlic. Allow the food processor to blend for 3-5 minutes, stopping to scrape the sides every minute or so. While it's running, add 3-4 tablespoons of water to help thin the texture. If you want to add more water just keeping in mind you may have to add more salt to compensate for flavor. Taste test to see if you prefer salt to taste and add accordingly.
SUN-DRIED TOMATO HUMMUS AND ROASTED BROCCOLI CROSTINI ...
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4.9/5 (16)Total Time 25 minsCategory AppetizerCalories 501 per serving
- To roast the broccoli: Preheat oven to 425 degrees Fahrenheit with a rack in the middle of the oven and another rack in the upper third. On a large, rimmed baking sheet, toss broccoli florets with 2 tablespoons olive oil and a sprinkling of salt and pepper. Roast for 15 to 20 minutes on the middle rack, tossing halfway, until the edges are turning golden and crispy.
- To toast the bread: Brush both sides of your sliced bread lightly with olive oil and place them on a separate baking sheet. Bake for 6 to 10 minutes on the top rack (larger slices will require more baking time), turning halfway, until lightly golden and toasted. Remove from oven and set aside.
- To make the hummus: First, you’ll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1 1/2 minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, sun-dried tomatoes, chopped garlic, salt and red pepper flakes to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
SUN-DRIED TOMATO HUMMUS PESTO BITES | FOOD FAITH FITNESS
From foodfaithfitness.com
Reviews 36Total Time 20 minsEstimated Reading Time 6 mins
- Preheat your oven to 375 degrees and place the pine nuts on a small baking sheet. Bake until lightly golden brown and toasted, about 5-10 minutes. Watch them closely, so they don't burn. Once toasted, finely chop them and set aside.
- Using an electric hand mixer, beat the goat cheese, hummus and a pinch of salt and pepper together in a large bowl, until smooth and creamy. You'll need to scrape down the sides of the bowl a few times.
- Divide the hummus evenly between the crackers (I used a piping bag, but you can also just spoon it on). Top each cracker with 1/4 tsp of the pesto* and a sprinkle of the chopped pine nuts. Garnish with an additional sun-dried tomato piece if desired.
SUN-DRIED TOMATO HUMMUS - DELICIOUS AF FOOD
From deliciousaffood.com
Cuisine Middle EasternCategory Appetizer, SnackServings 4Total Time 5 mins
- Add chickpeas, sun-dried tomatoes, garlic, extra virgin olive oil, lemon juice, tahini, water, cumin, and salt to a food processor or blender.
- Optional topping for serving: drizzle of extra virgin olive oil and chopped sun-dried tomatoes, dried basil and sesame seeds!
SUN DRIED TOMATO HUMMUS - DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
5/5 (5)Calories 160 per servingCategory Appetizer
- In to a food processor, add chickpeas, sun dried tomatoes, tahini, basil, lemon juice, extra virgin olive oil, smoked paprika, cumin, salt & pepper.
- Turn on the motor and slowly pour in your chickpea water to smooth out until your desired texture (around 1/4cup/60ml should suffice).
- Test for seasoning and adjust accordingly. Scrape out into a serving bowl and garnish with extra virgin olive oil, smoked paprika and baby basil leaves. Serve at room temp with your edible tools of choice!
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- If you are using dried beans and you haven’t already cooked them: Soak 1 cup chickpeas in water for 24 hours, changing the water twice. Rinse, then place in a saucepan with just enough water to cover the beans. Bring to a simmer and cook for 15 minutes, then turn off the heat. Cover and allow to sit for 20 minutes. Check to see if they are cooked all the way through, then drain.
- If you still need to roast your garlic: Drizzle a whole bulb with a bit of olive oil and wrap tightly in aluminum foil, then roast in the oven or toaster oven at 425°F for 30-45 minutes, or until soft. Open the foil package and allow to cool.
- Place chickpeas, lemon juice, olive oil, garlic, tahini, sun-dried tomatoes, red pepper flakes, salt, and 1 tablespoon water in the food processor. Puree until combined.
- Scrape down the sides of the bowl and process for 1-2 more minutes, until smooth. Gradually add additional water as necessary, until desired consistency is reached. Taste and adjust seasoning.
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