Prep Time::15 mins
Additional Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::16
Yield::4 cups
Ingredients
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¼ cup fresh lemon juice
3 tablespoons tahini paste
4 cloves garlic
1 teaspoon salt
2 (15.5 ounce) cans garbanzo beans, drained
½ cup olive oil
½ cup oil-packed sun-dried tomatoes, drained
¼ cup finely shredded fresh basil
2 tablespoons olive oil
⅛ teaspoon paprika (Optional)
Directions
Place lemon juice, tahini, garlic, and salt into a food processor; process until smooth. Add garbanzo beans and 1/2 cup olive oil; process until smooth, scraping sides of the bowl occasionally. Add sun-dried tomatoes; pulse until chopped to very small pieces and incorporated into hummus. Add basil; pulse until mixed in, about 3 pulses.
Transfer hummus to a shallow serving dish; make a few decorative grooves on top. Refrigerate at least 1 hour. Drizzle with 2 tablespoons olive oil; sprinkle with paprika before serving.