Categories: Spreads

Ingredients

• 2 cloves garlic
• 1/2 teaspoon salt
• 1 1/2 tablespoons tahini paste
• 1/8 cup fresh lemon juice
• 1 (15.5 ounce) cans garbanzo beans, drained
• 1/4 cup olive oil
• 1/4 cup oil-packed sun-dried tomatoes, drained
• 1/2 cup finely shredded fresh basil
• 1 tablespoons olive oil
• 1/16 teaspoon paprika (optional)

Directions

1. Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.

2. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

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