Basil and Sun-Dried Tomato Hummus

Basil and Sun-Dried Tomato Hummus
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 119.0
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 101.2 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 5.2 g

Introduction

Hummus is traditionally made with chickpeas, but cannellini beans (white kidney beans) yield a fluffy texture and buttery taste. You'll love this variation on a classic.

Ingredients

1/4 cup sun-dried tomatoes*
1 clove garlic
1/4 cup fresh basil leaves
1 (14.5-ounce) cannellini beans
juice of one lemon (about 3 T)
1 T olive oil


*Choose water-packed or dried rather than oil-packed. If you use dries, soak them in hot water if they're particularly brittle and reserve the water to thin the hummus*

Directions

Combine all ingredients in a food processor or high-speed blender. Pulse several times, then let it run it until pureed. Add water one tablespoon at a time until the hummus reaches the desired consistency.

Serving Size: 4 servings, 1/4 cup each

Number of Servings: 4


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