Basil and Sun-Dried Tomato Hummus
- 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
IntroductionHummus 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. 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.
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*
Mix this puree into your favorite pasta sauce for a higher-protein, almost-fat-free cream sauce.
Or use less water and use in place of ricotta cheese in lasagna or stuffed pastas.
Like this recipe? It's part of our first official e-book, "Easy Vegan Meals by SparkPeople: The No-Stress, No-Guilt Way to Reap The Benefits of a Plant-Based Diet". Click here to learn more, then download or preview a copy!
Serving Size: 4 servings, 1/4 cup each
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Member Ratings For This Recipe
This is very tasty. I drained and rinsed the beans. Also, used my immersion blender to puree and it worked well, left some small bits of sun-dried tomatoes, which was good. I will make this again, next time will reduce oil and use more water to reduce fat content. - 4/1/12
This is a fantastic recipe idea. The type of beans used does give a creamier texture.I used dried basil (rather than fresh) and oregano, 5 olives (15g) instead of olive oil,3T fat free sour cream to get desired consistency and for more protein, 1 hard boiled egg white.(35g dried tomatoes) - 4/11/13
Hi. This sounds delish! I'm wondering, has anyone tried it with chickpeas? And is the recommendation to not use sundried tomatoes in oil just a calorie thing, or do they not work well in the recipe? I think the taste would be incredible if they can be used successfully... Anyone?