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The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

Home » Sundried Tomato and Basil Layered Hummus

Sundried Tomato and Basil Layered Hummus

by Samantha · 2 Comments

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Well there is no surprise that I am addicted to hummus. Call it a trend or not, but I have been devouring the dip all throughout my life. It has just been in the recent years that I have started making my own and only on desperate occasions will we buy a tub of the pre-made stuff. Not that it’s bad, it’s just making your own hummus is so rewarding. You know what goes in it, you can adjust to any flavor and ingredients you have on hand and it’s very inexpensive!

Sundried Tomato and Basil Layered Hummus via LittleFerraroKitchen.com

I love making hummus! I actually go through a zen moment as I peel the skins from each garbanzo bean. It takes a bit of extra time, but I promise you, you will create the creamiest and sexiest hummus ever.

This layered hummus is both pretty and delectable. Familiar Italian flavors of sun-dried tomato and bright basil are paired together for a ‘Medi-Italian’ fusion, if you will. Made the same way as my other hummus recipes, I just added savory sun-dried tomato with their so flavorful olive oil. And for the basil, just a few picks of the fresh leaves.

This recipe makes a lot of hummus and I think it would be fabulous for a party appetizer.

Sundried Tomato and Basil Layered Hummus via LittleFerraroKitchen.com

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Sundried Tomato and Basil Layered Hummus

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 -8 servings
Author: Samantha Ferraro

Ingredients

Sun-dried Tomato Hummus

  • 1 can garbanzo beans rinsed and skins removed
  • 1/2 cup sundried tomatoes in oil chopped
  • 1/4 cup tahini
  • 1/2 lemon juiced
  • 1/2 tsp paprika
  • Pinch of cayenne
  • 2-3 Tb olive oil or oil from sun-dried tomatoes
  • 1 garlic clove roughly chopped
  • Salt and pepper to taste
  • Water optional for thinning consistency

Basil Hummus

  • 1 can garbanzo beans rinsed and skins removed
  • 1 cup fresh basil leaves
  • 1/4 cup tahini
  • 1/2 lemon zest and juiced
  • 2-3 Tb olive oil
  • Salt and pepper to taste
  • Water optional for thinning consistency

Instructions

  • For the sun-dried tomato hummus, add all ingredients in a food processor and process until desired consistency. The hummus should be smooth but not watery. Taste for seasoning and adjust as necessary.
  • Clean out the food processor bowl and repeat with the basil hummus ingredients. Again, tasting for seasoning and desired texture.
  • When ready, layer hummus on top of each other and garnish with additional sun-dried tomatoes and fresh basil.

Sundried Tomato and Basil Layered Hummus via LittleFerraroKitchen.com

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This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Mediterranean Recipes, Vegetarian

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Comments

  1. allie@sweetpotatobites says

    April 9, 2014 at 12:05 pm

    I love basil hummus – and I definitely think it tastes better when you make it yourself 🙂

    Reply
  2. cheri says

    April 9, 2014 at 9:35 pm

    Oooh! this sounds delicious, love this combination!

    Reply

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