Sun-Dried Tomato Hummus

Name: Sun-Dried Tomato Hummus
Prep time: 20 min
Total time: 20 min
Yield: 3-1/2 cups.
Cuisine: Mediterranean
Ingredients: 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained; 1 jar (7 ounces) oil-packed sun-dried tomatoes, undrained; 2/3 cup water; 3 tablespoons olive oil; 2 garlic cloves, halved; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1/4 teaspoon pepper; Chopped fresh basil, optional; Baked pita chips and/or assorted fresh vegetables

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 3-1/2 cups.

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

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 jar (7 ounces) oil-packed sun-dried tomatoes, undrained
2/3 cup water
3 tablespoons olive oil
2 garlic cloves, halved
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped fresh basil, optional
Baked pita chips and/or assorted fresh vegetables

Directions

1. 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

1/4 cup: 113 calories, 6g fat (1g saturated fat), 0 cholesterol, 201mg sodium, 13g carbohydrate (1g sugars, 3g fiber), 3g protein.

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