Sun-Dried Tomato Hummus

Debbie Martell November 6, 2009

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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