Sun-Dried Tomato-Olive Hummus Recipe

The culinary staple of hummus originated in the Middle East, and it features chickpeas (also called garbanzo beans). This recipe adds yogurt, sun-dried tomatoes, kalamata olives, herbs, and spices to this classic dish. Try it as a nutritious snack, appetizer, or side dish! 

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 

Wash your hands before you begin.  

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

2. Stir in tomatoes, olives, and cilantro or parsley.  

3. Refrigerate for at least 1 hour to allow flavors to blend and develop.  

4. When serving, top with pine nuts and/or paprika, if desired.  

This recipe contains 12 servings.

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