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Sun Dried Tomato Basil Hummus

Sun Dried Tomato & Basil Hummus Nutmeg Notebook

The Farmer’s Market has had the most beautiful basil lately. When I get it home I make a fresh cut on the stems and pop it into a jar of water and leave it on my kitchen counter. It will last about two weeks! I have been using it on my water sauteed veggies to add a fresh burst of flavor. The other day as I was making a plain hummus out of the corner of my eye I saw my fresh basil and decided to pop some of that along with some sun dried tomatoes into the mix. Talk about scrumptious – we love the flavor. Its like an Italian party for the mouth. The perfect dip for your favorite crunchy veggies.

I also thought it could be delicious thinned with a little veggie broth or almond milk and used as a sauce over some zucchini noodles. Unfortunately we ate all the hummus before I had a chance to try that. Yes – its that yummy! It could be nice served over a hot baked potato too. Clearly I need to make another batch of this soon.

Sun Dried Tomato Basil Hummus

  • 1 can garbanzo beans, drained and rinsed
  • 1/3 cup chopped sun dried tomatoes – if they are not soft reconstitute in some very hot water for 15 minutes or until soft, drain
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons water
  • 1 large handful of fresh sweet basil leaves – about 1 cup loosely packed – torn into pieces

In a high powered blender or a food processor add first 6 ingredients and blend until garbanzo beans get smooth – the sun dried tomatoes will be in little pieces. Stop device, add basil and pulse to incorporate. Don’t over blend as it looks pretty to see bits of green and red through out the hummus. If mix is too thick add 1 tablespoon of water at a time to get the right consistency.

Recipe by Nutmeg Notebook


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4 comments

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  1. Rochelle Delizo-Mamaril says:

    Hi Tami

    This is Rochelle, RDM your fan from you tube ! Love your blog !
    Thanks for sharing all your yummy recipes !!!
    I just started the uwl last week and am so glad I found you on you tube and now your blog and have a few questions please .
    Would you have the recipe of the miller oat muffins you had mentioned on your video from Chef AJ?
    Also when and how would you eat them ?

    Also may I ask a question about the green beans
    Do you get the frozen ones or do you get the fresh ones and cook them ?
    I tried buying the frozen ones from Costco
    Steamed them but they turned out wet?
    So you get them fresh or frozen?
    Thanks Tami!

    1. Tami says:

      Hi Rochelle!

      I am so glad you started UWL – its an amazing program.I prefer fresh green beans but I will use frozen ones for soups. I usually buy green beans at Costco or Trader Joes. The Millet Oat Muffins are a Chef AJ recipe that is in one of her cooking webinars that you have to purchase in order to get the recipes – it’s available on her website – the webinars list the recipes that are included so you can find the correct one. Also Heather Goodwin has a similar recipe on her facebook page The Butterfly Affect Raw and Plant Based Weight Loss Yummy Blueberry Muffins
      HEATHER GOODWIN·MONDAY, OCTOBER 24, 2016
      4 very ripe bananas, mashed
      3 c. mashed sweet potato
      1 T. pumpkin pie spice
      6 c. rolled oats (prefer quick cook)
      2 c. frozen blueberries
      Mix the bananas and sweet potatoes together well (I like to use a food processor for this.) Transfer to a large bowl and add the table spoon of pumpkin pie spice and mix well. Add in the rolled oats and mix well. It should be a very stiff batter. If too wet, add more oats. Mix in the blueberries (still frozen! If thawed, they will get smashed and turn your muffins purple.) Form into balls and mold into silicone muffin pans in the shape of a muffin. Please note: these will not rise. They will stay in whatever shape you had them in when you made the muffin. Bake at 350 degrees for 40 minutes. Store in the fridge or freeze. Enjoy! I will have one of the muffins with a cup of hot tea once in a while. We take them with us when we travel and keep them in a cooler because they will spoil. At home I freeze them and just take one out when I want it.

  2. Rochelle Delizo-Mamaril says:

    Hi Tami
    Ohh I’m soo greatful? Ty soo much for generously taking the time to share this recipe
    Also thanks for your advise with the greens !
    I was browsing how you batch cook your greens !
    I’m definitely doing this !
    I’m so glad to have seen your video first to learn about your blog which I love !
    Thank you very much. And God Bless you always for all you do !!!
    Sincerely
    Rochelle

    1. Tami says:

      Hi Rochelle,

      Thank you so much for your kind words – you made my day! I am smiling from ear to ear. It is my great pleasure to pass forward the things that have helped me stay on a whole food plant based lifestyle. Getting responses like yours is why I take the time to keep this blog going. Please stay in touch and let me know how you are doing and if there are any questions I can help with I will try!

      Blessings,

      Tami

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