Slow-roasted or sun-dried tomato and basil hummus recipe {vegan, gluten-free}
Shared by: miprip
Source:
www.theperfectpantry.com
Ingredients
-
1
15-oz can chickpeas
drained
-
2 large cloves
garlic
-
1⁄4 cup
slow-roasted
or sun-dried tomatoes
-
1⁄4 cup
tahini
-
1⁄2 tsp
pimentón
(smoked paprika)
-
1⁄2
lemon
Juice of
-
2 Tbsp
extra virgin olive oil
or more to taste
-
1⁄4 cup
roughly chopped fresh basil leaves
-
Kosher salt
to taste
Directions
Visit theperfectpantry.com for directions.