Sun-Dried Tomato & Kalamata Olive Hummus
Prep Time
10 mins
Total Time
10 mins
This creamy spread is made from a base of garlicky whipped chickpeas, with fresh basil, sun-dried tomatoes and kalamata olives. Is it a hummus or a tapenade? Who cares? It's delicious!
Course:
Appetizer
Cuisine:
American, Mediterranean
Servings: 8
Calories: 156 kcal
Ingredients
- 1 14 ounce can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves
- ½ teaspoon ground cumin
- ¾ cup pitted Kalamata olives
- ½ cup torn fresh basil leaves, lightly packed
- ⅓ cup chopped sun-dried tomatoes, dry, not oil-packed
- Salt to taste
Instructions
-
Place the chickpeas, tahini, olive oil, lemon juice, garlic, and cumin into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Thin the mixture with a few splashes of water if needed.
-
Add the olives, basil, and sun-dried tomatoes to the bowl and pulse until everything is well chopped and fully incorporated into the hummus. Season with salt to taste, and serve.
Nutrition Facts
Sun-Dried Tomato & Kalamata Olive Hummus
Amount Per Serving
Calories 156
Calories from Fat 93
% Daily Value*
Fat 10.3g16%
Saturated Fat 1.4g7%
Sodium 340mg14%
Potassium 142mg4%
Carbohydrates 13.9g5%
Fiber 3.3g13%
Sugar 0.3g0%
Protein 3.8g8%
Calcium 40mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.