Sun-Dried Tomato Hummus

Recipe Image

This recipe makes 16 servings
Recipe Nutrition Info Comments 0
Chef's View
Yogurt and sesame oil replace tahini in this hummus, creating a lighter texture than the norm.


  • 1 1/2 cup(s) beans, garbanzo (chickpeas)
    drained and rinsed
  • 3/4 cup(s) beans, cannellini
    drained and rinsed
  • 4 piece(s) tomato(es), sun-dried and oil-packed
    plus 1 tablespoon of oil
  • 1 tablespoon oil, olive, extra-virgin
  • 1 clove(s) garlic
    small, peeled
  • 1/4 cup(s) yogurt, low-fat plain
  • 1 medium lemon
    juiced (use 2 tablespoons)
  • 1/2 teaspoon oil, toasted sesame
  • 1/4 teaspoon cumin, ground
  • 1/4 teaspoon salt


  • 1

    Purée chickpeas, cannellini beans, tomatoes plus 1 tablespoon of their oil, and garlic in a food processor. Add yogurt, lemon juice, sesame oil, cumin, and salt; process until smooth. Serve at room temperature. This dip is great served with pita triangles and vegetables.

  • Makes 2 cups of dip total, 16 servings of 2 tablespoons each.
Nutritional Information Amount Per Serving
  • Calories49
  • Total Fat1g
  • Saturated Fat0.2g
  • Sodium107mg
  • Carbohydrates8g
  • Dietary Fiber2g
  • Protein2g
  • Cholesterol-
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