AuthorLeah St John, CHNDifficultyBeginnerRating

If you like pizza you're going to love this hummus! A perfect marriage of Italian flavors, this hummus features sundried tomatoes, fresh basil, and roasted garlic. Use as a dip, spread on a sandwich or a wrap, or even use it as a pasta sauce thinned out with some of the reserved pasta cooking liquid.

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Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins

 1 15oz can chickpeas
 2 large roasted garlic clovesuse raw garlic if desired
 ¼ cup fresh basil plus extra to garnish
 4 sun-dried tomatoesif using dried, soak for 20 minutes in warm water first
 2 tbsp lemon juice
 2 tbsp extra virgin olive oilplus extra to garnish
 2 tbsp tahini
 2 tbsp nutritional yeast
 ½ tsp cumin
 ¼ tsp Himalayan salt

1

If you are using raw garlic, skip this step. Preheat an oven to 375°F, place a bulb of fresh garlic onto a baking tray and bake for 20 minutes. Let it cool, and then it’s ready to use.

2

Add all of the ingredients except the olives to a food processor, and blend until smooth.

3

Transfer to a serving bowl, and garnish with a drizzle of extra virgin olive oil, some fresh basil leaves, and a sprinkle of sesame seeds if desired.

4

Can be kept in the fridge for up to 5 days.

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Ingredients

 1 15oz can chickpeas
 2 large roasted garlic clovesuse raw garlic if desired
 ¼ cup fresh basil plus extra to garnish
 4 sun-dried tomatoesif using dried, soak for 20 minutes in warm water first
 2 tbsp lemon juice
 2 tbsp extra virgin olive oilplus extra to garnish
 2 tbsp tahini
 2 tbsp nutritional yeast
 ½ tsp cumin
 ¼ tsp Himalayan salt

Directions

1

If you are using raw garlic, skip this step. Preheat an oven to 375°F, place a bulb of fresh garlic onto a baking tray and bake for 20 minutes. Let it cool, and then it’s ready to use.

2

Add all of the ingredients except the olives to a food processor, and blend until smooth.

3

Transfer to a serving bowl, and garnish with a drizzle of extra virgin olive oil, some fresh basil leaves, and a sprinkle of sesame seeds if desired.

4

Can be kept in the fridge for up to 5 days.

Cheesy Sun-dried Tomato Hummus
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