Ingredients

• 0.25 cups fresh lemon juice
• 3 tablespoons tahini paste
• 4 cloves garlic
• 1 teaspoon salt
• 2 , 15.5 ounce
• 0.5 cups olive oil
• 0.5 cups oil-packed sun-dried tomatoes , drained
• 0.25 cups finely shredded fresh basil
• 2 tablespoons olive oil
• 0.13 teaspoons paprika , Optional

Instructions

1. 1 Place lemon juice, tahini, garlic, and salt in the bowl of a food processor; process until smooth. Add garbanzo beans and ½ cup olive oil; process until smooth, scraping sides of the bowl occasionally. Add sun-dried tomatoes; pulse until chopped to very small pieces and incorporated into hummus. Add basil; pulse until mixed in, about 3 pulses.
2. 2 Transfer hummus to a shallow serving dish; make a few decorative grooves on top. Refrigerate at least 1 hour. Drizzle with 2 tablespoons olive oil; sprinkle with paprika before serving.

Nutrition per serving