Sun-Dried Tomato & Kalamata Olive Hummus
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!
Servings: 8
Calories: 156kcal
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
Calories: 156kcal | Carbohydrates: 13.9g | Protein: 3.8g | Fat: 10.3g | Saturated Fat: 1.4g | Sodium: 340mg | Potassium: 142mg | Fiber: 3.3g | Sugar: 0.3g | Calcium: 40mg | Iron: 1.8mg