Sun-Dried Tomato-Olive Hummus Recipe

Ingredients 

2 15-ounce cans chickpeas, drained 
½ cup plain low-fat yogurt 
¼ cup freshly-squeezed lemon juice 
2 tablespoons olive oil 
2 cloves garlic, chopped 
1 teaspoon cumin 
½ cup finely-chopped sun-dried tomatoes (not packed in oil) 
¼ cup sliced kalamata olives 
2 tablespoons chopped fresh cilantro or Italian (flat) parsley 
2 tablespoons pine nuts, for garnish (optional) 
1 teaspoon paprika (optional) 

 

Directions 

Before you begin: Wash your hands. 

1. In a food processor or blender, combine chickpeas, yogurt, lemon juice, olive oil, garlic and cumin. Process until smooth. Consistency should be smooth but not runny. 

2. Stir in tomatoes, olives and cilantro. 

3. Refrigerate for 1 hour or longer to allow flavors to blend and develop. 

4. To serve, top with pine nuts and/or paprika, if desired. 

 

Nutrition Information 

Serving Size: ¼ cup 
Calories: 100; Calories from fat: 30; Total fat: 3.5g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium 210mg; Total carbohydrate: 13g; Dietary fiber: 3g; Sugars: 2g; Protein 4g 

 

Source: https://www.eatright.org/recipes/snacks-and-sides/sun-dried-tomato-olive-hummus-recipe