Best 4 Sun Dried Tomato Pesto Hummus Recipes
Indulge in a delightful culinary journey with this collection of irresistible recipes that showcase the vibrant flavors of sun-dried tomatoes and the creamy goodness of hummus. From the classic Sun-Dried Tomato Pesto Hummus, a harmonious blend of tangy tomatoes, fragrant herbs, and nutty pine nuts, to the innovative Sun-Dried Tomato Hummus with Feta and Olives, which adds a touch of Mediterranean flair with salty feta and briny olives, these recipes will tantalize your taste buds.
For those seeking a vegan option, the Sun-Dried Tomato Hummus with Roasted Red Peppers offers a vibrant and flavorful twist, while the Sun-Dried Tomato Hummus with Avocado and Lime adds a refreshing and creamy touch. And if you're looking for a quick and easy appetizer, the Sun-Dried Tomato Hummus Dip with Pita Chips is the perfect choice, providing a delightful combination of textures and flavors.
SUN-DRIED TOMATO HUMMUS
Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.
Provided by MARKCOSENZA
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 14.6 g, Fat 10.6 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 348.8 mg, Sugar 0.8 g
SUN-DRIED TOMATO HUMMUS
A jar of sun-dried tomatoes adds great color and flavor to this smooth dip that can be whipped up in minutes. Garlic and red pepper flakes nicely spice up this snack spread. -Todd Schmeling, Gurnee, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 10
Steps:
- In a food processor, combine the beans, tomatoes, water, oil, garlic, pepper flakes, salt and pepper; cover and process until blended. Place in a serving bowl; sprinkle with basil if desired. Serve with pita chips and/or vegetables.
Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
HUMMUS WITH SUN-DRIED TOMATOES
Provided by Mark Bittman
Categories beans, dips and spreads, appetizer
Time 2h20m
Yield 12 or more servings
Number Of Ingredients 8
Steps:
- If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
- In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
- Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
Tips:
- For the best flavor, use fresh basil and sun-dried tomatoes. You can also use jarred sun-dried tomatoes, but be sure to drain them well.
- If you don't have pine nuts, you can substitute walnuts or almonds.
- Add a little bit of lemon juice to taste. This will help to brighten up the flavors.
- Serve the pesto hummus with pita chips, vegetables, or crackers.
- If you are using a food processor, be careful not to over-process the hummus. You want it to be smooth, but not too thin.
- If you are making the hummus ahead of time, store it in an airtight container in the refrigerator for up to 5 days.
Conclusion:
Sun-dried tomato pesto hummus is a delicious and versatile dip that can be enjoyed as a snack or appetizer. It is also a great way to use up leftover sun-dried tomatoes and basil. The hummus is easy to make and can be tailored to your own taste preferences. So experiment with different ingredients and flavors until you find the perfect combination for you.
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