Total Time
Prep 10 mins
Cook 15 mins

Party-sized batch! A very flavorful twist on an ancient dish with a blend of sweet, tangy, and spicy. Serve with fresh veggies, warm pita wedges, or crackers.

Ingredients Nutrition


  1. Cut off both ends of each clove of garlic and remove outer layer of skin. In a toaster oven or conventional oven roast garlic for 10-15 minutes at 350 degrees. Garlic will be slightly golden and a little soft.
  2. In food processor, blend until smooth lime juice, tahini, water, garlic, basil, and pepper (to taste).
  3. Add garbanzo beans gradually and blend for several minutes until mixture is a smooth, thick paste.
  4. Add roasted red peppers and sun dried tomatoes and process again until well combined.
  5. If necessary, stop processor and scrape sides with a spatula. (Hummus will thicken if refrigerated, so add more water--up to an additional 1/2 cup—if it seems too thick).
  6. Ideally, hummus be served at room temperature within an hour or two of making. To store, refrigerate for up to 1 week in a covered container.
  7. Garnish with drizzled olive oil and slices of roasted red peppers.
  8. Surround with warm pita wedges or crackers and serve with fresh vegetables.
Most Helpful

this was a treat. I prepared a version that omitted the roastedd red peppers and it was good, but I also did a small version as as directed. It was great with some cucumber and carrots. YUM.

twinmama February 28, 2007