Quick and Easy!

Sun Dried Tomato Hummus

Sun Dried Tomato Hummus


  • 2-15 oz. cans chickpeas/garbanzo beans, drained and rinsed
  • 1-8.5 ounce jar Bella Sun Luci Halves or Julienne Cut Sun Dried Tomatoes in Olive Oil & Herbs
  • ½ cup extra virgin olive oil
  • ½ lemon juiced
  • 2 cloves garlic, peeled
  • 1 ½ tsp salt
  • 12 to 15 grinds black pepper
  • ¼ cup water
  • 6 fresh basil leaves
  • Chopped olives, for garnish


  • In a blender combine first eight ingredients.
  • Blend on low speed until smooth.
  • If the mixture is too dry, add a few more tablespoons of olive oil to help blend.
  • Spoon the hummus into a serving dish.
  • Garnish with sliced olives and fresh basil leaves.
  • Serve with pieces of pita bread or toasted baguette slices.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746