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Monday-Friday: 9 a.m.-7 p.m.

Sat: 9 a.m.-6 p.m., Sun: 10 a.m.-6 p.m.

Cafe Hours

Monday-Friday: 9 a.m.-6 p.m.

Sat: 9 a.m.-4 p.m., Sun: 10 a.m.-5 p.m.

1319 Military Cutoff Rd., Suite H, Wilmington, NC 28405
(910) 509-0331

Sun-Dried Tomato-Basil Hummus

a plate of pita chips and a bowl of hummus
This content originally appeared on 
tasteforlife.com
Prep Time:
10 minutes
Yield:
About 2 cups (serves 8)

Ingredients

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 garlic cloves, chopped
  • 1⁄4 cup tahini (sesame seed paste)
  • 1⁄3 cup lemon juice
  • 4 Tbsp extra-virgin olive oil, divided
  • 2 Tbsp water
  • 1⁄4 cup chopped fresh basil
  • 1⁄4 cup chopped sun-dried tomatoes
    • soak in boiling water for 10 minutes and then drain
  • Salt and freshly ground black pepper to taste

Equipment

  • Food Processor or High-Speed Blender

Directions

  1. In a food processor or high-speed blender, add chickpeas, garlic, tahini, lemon juice, 2 tablespoons of the oil, and the water. Blend until creamy.
  2. Transfer mixture to a bowl. Stir in basil and chopped and drained tomatoes.
  3. Season with salt and pepper. Transfer hummus to a serving bowl.
  4. Drizzle with remaining 2 tablespoons of the oil. Serve with gluten-free crackers, baked tortilla chips, and sliced raw vegetables.

Nutrition Info

180 Calories, 4 g Protein, 15 g Carbohydrates, 3 g Fiber, 12 g Total fat (2 g sat, 7 g mono, 3 g poly), 196 mg Sodium, ★ Vitamin B6, Vitamin C, Folate, Manganese, Phosphorus