Basil and Sun-Dried Tomato Hummus

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Basil and Sun-Dried Tomato Hummus

4.6 of 5 (23)
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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

View full nutritional breakdown of Basil and Sun-Dried Tomato Hummus calories by ingredient
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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. 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.
Number of Servings: 4

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*

Tips

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.

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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

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Member Ratings For This Recipe


  • Incredible!
    9 of 9 people found this review helpful
    We made this last night. It was awesome. We roasted fresh red peppers prior to making it and added it into it. Our friends loved it as well. - 4/1/12

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  • 8 of 8 people found this review helpful
    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

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  • 8 of 8 people found this review helpful
    Love it on pita bread pizza instead of pizza sauce and cheese!!!! - 3/31/12

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  • Incredible!
    6 of 7 people found this review helpful
    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

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  • 5 of 6 people found this review helpful
    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?
    - 3/31/13

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