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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

    Jump to Recipe

    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

    Sundried Tomato and Basil Layered Hummus

    Samantha Ferraro

    LittleFerraroKitchen.com

    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Servings 6 -8 servings

    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.
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    Sundried Tomato and Basil Layered Hummus via LittleFerraroKitchen.com

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    • Creamy avocado hummus garnished with olive oil, za'atar and fresh herbs.
      Creamy Avocado Hummus with Za'atar

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    Comments

    1. 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
    2. cheri says

      April 09, 2014 at 9:35 pm

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

      Reply

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    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

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