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Zesty Hummus

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.

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • In food processor, blend until smooth lime juice, tahini, water, garlic, basil, and pepper (to taste).
  • Add garbanzo beans gradually and blend for several minutes until mixture is a smooth, thick paste.
  • Add roasted red peppers and sun dried tomatoes and process again until well combined.
  • 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).
  • 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.
  • Garnish with drizzled olive oil and slices of roasted red peppers.
  • Surround with warm pita wedges or crackers and serve with fresh vegetables.
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"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."
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  1. twinmama
    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.
    Reply
  2. Sesquipedalian Sapp
    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.
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