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Livingston: "A big hit, directed to make again. Used the sun-d…" Read More
9Ingredients
5Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup roasted tomatoes (or use scant 1/2 cup sun-dried tomatoes and a little water)
- 15.5 oz. garbanzo beans (also called chickpeas)
- 2 Tbsp. garlic puree (or less if you're not a huge garlic fan)
- 1/4 cup tahini (sauce)
- 3 Tbsp. fresh lemon juice (start with 2 T and taste)
- 2 Tbsp. olive oil (plus more for drizzling on finished hummus if desired)
- 1/4 cup water
- 1/2 tsp. sea salt (or to taste)
- sumac (optional)
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Reviews(3)
Livingston 2 years ago
A big hit, directed to make again. Used the sun-dried tomato option and replaced the olive oil with the oil from the tomatoes.
Alisha Ruiss 3 years ago
I had a half a leftover tomato and half a left over red pepper so I roasted them both with some olive oil, salt and pepper and then made up the difference with sundried tomatoes. Added extra garlic, and a pinch each of cumin, ground mustard, onion salt, and pepper along with the salt. Turned out great.
Norma Murphy 3 years ago
I used oil soaked sun dried tomatoes, and used the oil also. Also put in smoked paprika, along with some chipotle chille pepper yum