Zesty Hummus

Name: Zesty Hummus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 cups
Cuisine: Lebanese Coastal & Mountain
Ingredients: 3 can garbanzo beans (15 ounce); 0.25 cup tahini paste; 2 large garlic cloves; 0.5 cup lime juice; 0.5 cup warm water; 1 tbsp extra virgin olive oil; 0.25 cup sun-dried tomato; 0.333 cup roasted red pepper; 10 fresh basil leaves

Chickpeas, tomato and red pepper come together in this Lebanese dip, roasted in the oven. Serve with fresh vegetables.

25 min · Serves 12 · Easy

Ingredients

3 cangarbanzo beans (15 ounce), rinsed
59.15 mltahini paste, 100% ground hulled sesame paste
2 large garlic cloves, roasted and mashed
118.29 mllime juice, approximately 2 limes, juiced
118.29 mlwarm water
1 tbspextra virgin olive oil (optional)
59.15 mlsun-dried tomato
78.78 mlroasted red pepper
10 fresh basil leaves

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: easy

1
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.
15 min
2
In food processor, blend until smooth lime juice, tahini, water, garlic, basil, and pepper (to taste).
3
Add garbanzo beans gradually and blend for several minutes until mixture is a smooth, thick paste.
4
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).
5
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.
6
Garnish with drizzled olive oil and slices of roasted red peppers. Surround with warm pita wedges or crackers and serve with fresh vegetables.