Prep 10 mins
Cook 15 mins
Party-sized batch! A very flavorful twist on an ancient dish with a blend of sweet, tangy, and spicy. Serve with fresh veggies, warm pita wedges, or crackers.
- 3 (15 ounce) cans garbanzo beans, rinsed
- 1⁄4 cup tahini paste (100% ground hulled sesame paste)
- 2 large garlic cloves, roasted and mashed
- 1⁄2 cup lime juice (approximately 2 limes, juiced)
- 1⁄2 cup warm water
- 1 tablespoon extra virgin olive oil (optional)
- 1⁄4 cup sun-dried tomato
- 1⁄3 cup roasted red pepper
- 10 fresh basil leaves
- Cut off both ends of each clove of garlic and remove outer layer of skin. In a toaster oven or conventional oven roast garlic for 10-15 minutes at 350 degrees. Garlic will be slightly golden and a little soft.
- In food processor, blend until smooth lime juice, tahini, water, garlic, basil, and pepper (to taste).
- Add garbanzo beans gradually and blend for several minutes until mixture is a smooth, thick paste.
- Add roasted red peppers and sun dried tomatoes and process again until well combined.
- If necessary, stop processor and scrape sides with a spatula. (Hummus will thicken if refrigerated, so add more water--up to an additional 1/2 cup—if it seems too thick).
- Ideally, hummus be served at room temperature within an hour or two of making. To store, refrigerate for up to 1 week in a covered container.
- Garnish with drizzled olive oil and slices of roasted red peppers.
- Surround with warm pita wedges or crackers and serve with fresh vegetables.
this was a treat. I prepared a version that omitted the roastedd red peppers and it was good, but I also did a small version as as directed. It was great with some cucumber and carrots. YUM.