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Home » Recipes » Vegetarian Recipes

Sundried Tomato and Basil Layered Hummus

Published: Apr 9, 2014 · Modified: Oct 30, 2022 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

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Sun-dried tomato and basil layered hummus is an easy and gorgeous appetizer with Italian flavors for your favorite Middle Eastern dip. For another wonderful dip, try my Bread Dipping Oil with Fresh Herbs.

Sundried Tomato and Basil Layered Hummus via LittleFerraroKitchen.com

Well there is no surprise that I am addicted to hummus. 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! For another quick impressive appetizer try my Pan Con Tomate with Jamón.

Sundried Tomato and Basil Layered Hummus via LittleFerraroKitchen.com

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

  • Garbanzo Beans
  • Sun-dried Tomatoes
  • Tahini
  • Lemon
  • Paprika
  • Cayenne
  • Olive Oil
  • Garlic
  • Salt and Pepper
  • Water
  • Fresh Basil
  1. 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.
  2. Clean out the food processor bowl and repeat with the basil hummus ingredients. Again, tasting for seasoning and desired texture.
  3. When ready, layer hummus on top of each other and garnish with additional sun-dried tomatoes and fresh basil.

More tomato recipes

  • Heirloom Tomato Bruschetta
  • Cheese and tomato flatbread with balsamic glaze.
    Herbed Flatbread with Goat Cheese and Cherry Tomatoes
  • Silky Smooth Tomato Gazpacho
  • Tomato and mango pico de gallo served with tortilla chips.
    Fresh Mango Pico de Gallo

Sundried Tomato and Basil Layered Hummus

Samantha Ferraro

LittleFerraroKitchen.com

Sun-dried tomato and basil layered hummus is an easy and gorgeous appetizer with Italian flavors for your favorite Middle Eastern dip.
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer, Mezze, Snack
Cuisine Mediterranean
Servings 6 servings
Calories 228 kcal

Ingredients
 
 

Sun-dried Tomato Hummus

  • 1 can garbanzo beans rinsed and skins removed
  • ½ cup sundried tomatoes in oil chopped
  • ¼ cup tahini
  • ½ lemon juiced
  • ½ teaspoon 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
  • ¼ cup tahini
  • ½ 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.

Nutrition

Calories: 228kcalCarbohydrates: 9gProtein: 4gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 33mgPotassium: 278mgFiber: 2gSugar: 0.5gVitamin A: 428IUVitamin C: 21mgCalcium: 46mgIron: 1mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Homemade Vegetable Stock (From Scraps)
  • Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
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  • Tomatoes provencal with herbes de provence and parmesan cheese.
    Matzo Stuffed Tomatoes Provencal

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Comments

  1. cheri says

    April 09, 2014 at 9:35 pm

    5 stars
    Oooh! this sounds delicious, love this combination!

    Reply
  2. allie@sweetpotatobites says

    April 09, 2014 at 12:05 pm

    5 stars
    I love basil hummus - and I definitely think it tastes better when you make it yourself 🙂

    Reply
5 from 3 votes (1 rating without comment)

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