This tasty and nourishing take on classic hummus is made with sun-dried tomatoes and olives for a clean eating option. It's the ideal dip or spread for a nutritious snack or appetizer because it's loaded with the flavor of sun-dried tomatoes and kalamata olives.
Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup sun-dried tomatoes, packed in oil, drained. 1/4 cup kalamata olives, pitted. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons extra-virgin olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. Fresh parsley, for garnish optional.
Instructions: In a food processor, combine chickpeas, sun-dried tomatoes, kalamata olives, minced garlic, tahini, lemon juice, extra-virgin olive oil, ground cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the processor as needed. Taste and adjust the seasonings if necessary. You can add more lemon juice, salt, or olive oil to your liking. Transfer the sun-dried tomato and olive hummus to a serving bowl. If desired, garnish with fresh parsley for added freshness and flavor. Serve with fresh vegetables, pita bread, or crackers.
Prep Time: 10 minutes
Cook Time: 0 minutes
vicky ford
