Tomato And Basil Hummus Food

TOMATO AND BASIL HUMMUS

Tomato and Basil Hummus image

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

Ingredients

1 (15 ounce) can whole canned tomatoes
1 (15 ounce) can chickpeas, drained (thanks to Chef Dudo's review for the suggestion to drain)
1/2 small sweet onion (about 1/4 cup, adding more to taste)
1 -2 garlic clove
1/2 teaspoon salt
1 -2 tablespoon fresh basil, finely chopped
1 pinch cayenne
1 tablespoon tahini
2 teaspoons olive oil

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

Sun-Dried Tomato Hummus image

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

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

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

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