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!
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
Sun-dried Tomato 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
- 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.