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Recipes

Sun-Dried Tomato Hummus

Cook Time
15 minutes
Serves
6
Calories
300
Protein
10g
Total Fat
13g
Saturated Fat
1.5g
Carbohydrates
36g
Dietary Fiber
7g

Ingredients

  • 30 oz cannellini beans
  • 1 cup sun-dried tomatoes
  • 1 1/2 tbsp shallots, chopped
  • 1 1/2 tbsp rosemary leaves, chopped
  • 4 tbsp extra virgin olive oil
  • 1 1/2 tsp lemon juice
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 1/4 tsp crushed red pepper
  • 1/2 cup boiling water
  • 1/4 cup onions, chopped
  • 2 tbsp parsley, chopped
  • lemon wedges
  • pita triangles

Preparation

  1. Saute a 1/4 cup of chopped onions in a skillet.
  2. Combine onions with 30 ounces of cannellini beans, 1 1/2 tablespoons of chopped shallots, 1 cup of sun-dried tomatoes, and 1 1/2 tablespoons of chopped rosemary leaves in a food processor.
  3. Pulse until smooth.
  4. Add 3 tablespoons of extra virgin olive oil, 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of salt, 3/4 tablespoon of pepper, and 1/4 tablespoon of crushed red pepper. 
  5. Puree until blended, stream in 1/2 cup boiling water gradually. 
  6. Thin with more water if necessary.
  7. Transfer bean puree to wide shallow bowl, drizzle with remaining 1 tablespoon of extra virgin olive oil. 
  8. Sprinkle with 2 tablespoons of chopped parsley.
  9. Garnish with lemon wedges, and serve with pita chips.

Tags: Cooking, Recipes, Appetizer, Food

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