Sun-Dried Tomato Hummus

Recipe View In the bowl of a food processor, combine lemon juice, tahini, garlic, and salt. Process until a smooth paste forms. (Approximately 1-2 minutes)

Recipe View Add the drained and rinsed garbanzo beans and 1/2 cup of olive oil to the food processor. Process until the mixture is smooth and creamy, pausing to scrape down the sides of the bowl as needed. (Approximately 3-5 minutes)

Recipe View Add the drained sun-dried tomatoes to the hummus mixture. Pulse until the tomatoes are finely chopped and evenly incorporated. Avoid over-processing to maintain a slightly textured hummus. (Approximately 1-2 minutes)

Recipe View Add the shredded fresh basil to the hummus. Pulse briefly until the basil is just mixed in, preserving its vibrant flavor and color. (Approximately 3-5 pulses)

Recipe View Transfer the sun-dried tomato hummus to a shallow serving dish. Use the back of a spoon to create a few decorative swirls or grooves on the surface. Refrigerate for at least 1 hour to allow the flavors to meld and the hummus to chill. (1 hour)

Recipe View Before serving, drizzle the hummus with the remaining 2 tablespoons of olive oil and sprinkle with paprika for a pop of color and subtle smoky flavor.