Basil Rosemary Sundried Tomato Hummus

What’s the perfect snack food? camping food? carry with you and spread on anything food? Sandwich spread? Marvelously garlicky dip for just about EVERYTHING? Yeah, hummus.

Hummus is one of those “love at first bite” foods for me. I remember sitting on pillows on the floor in a funky restaurant in Minneapolis with my parents. I thought they were crazy and my sisters and I were totally thinking our parents were completely off their rocker … until we tasted the hummus. And then we were hooked.

I’ve spent years pining over those beautiful orange/red hummus containers at the store, wishing I could make hummus like that. Somehow blindly never realizing that it is SO easy.

Seriously, it is. Okay, it’s super easy to grab a pack of hummus from the store shelf too … and it’s healthy, right? Well, yes, it is, but many of the store brands use a LOT of oil to make their hummus taste delicious. Yes, it tastes amazing and usually they are using olive oil so yes, that’s good for you too … but … even healthy oil has a lot of calories. Too many calories are not so good for your waistline.

This hummus has the healthy heart-healthy oil but not THAT much of it so it’s lower in calories … still it has that creamy good garlic flavor and that oh yes, PLEASE, spread some of THAT on my cracker/toast/pizza/sandwich, I want to dip my vegies/chips/pita crisps or bagel chips in some of THAT yeah! … it’s packed full of flavor from the sundried tomatoes, fresh basil and rosemary. And that color! How could you resist that gorgeous orange-red color? It takes 5 minutes to make.

Basil Rosemary Sundried Tomato Hummus

• Prep Time: 15 minutes
• Total Time: 15 minutes

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Ingredients

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• 1 15 oz. can of chickpeas
• 2 – 5 cloves of garlic
• 1 Tablespoon tahini (sesame seed paste)
• 3 Tablespoons extra virgin olive oil
• 1/4 cup sundried tomatoes
• 1 small fresh garden tomato, core removed
• A couple sprigs of fresh rosemary
• Several fresh basil leaves

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Instructions

1. Put all the ingredients in a food processor or handi chopper and blend until smooth. Add a couple Tablespoons of water if needed to get the mixture to blend well and make it the right consistency for dipping and spreading.
2. Serve with toasted pita wedges, crackers or vegies … or use as a flavorful spread for sandwiches or wraps.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Thursday’s Treasures, Create it Thursday, Foodie Friends Friday, Weekend Potluck, What to Do Weekends and Marvelous Monday.