Sesquipedalian Sapphist's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Cut 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.
- 2In food processor, blend until smooth lime juice, tahini, water, garlic, basil, and pepper (to taste).
- 3Add garbanzo beans gradually and blend for several minutes until mixture is a smooth, thick paste.
- 4Add roasted red peppers and sun dried tomatoes and process again until well combined.
- 5If 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).
- 6Ideally, 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.
- 7Garnish with drizzled olive oil and slices of roasted red peppers.
- 8Surround with warm pita wedges or crackers and serve with fresh vegetables.
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Nutritional Facts for Zesty Hummus
Serving Size: 1 (138 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 163.4
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 400.9 mg
- Total Carbohydrate 26.9 g
- Dietary Fiber 5.4 g
- Sugars 0.6 g
- Protein 6.3 g