How to cook Sun-Dried Tomato Hummus
Tomato hummus recipe INGREDIENTS
• 4 cloves garlic
• 1 teaspoon salt
• 3 tablespoons tahini paste
• 1/4 cup fresh lemon juice
• 2 (15.5 ounce) cans garbanzo beans, drained
• 1/2 cup olive oil
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1/4 cup finely shredded fresh basil
• 2 tablespoons olive oil
• 1/8 teaspoon paprika (optional)
1. 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.
2. 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.
Your Tomato hummus recipe is ready now
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