Eosinophilic Esophagitis Friendly Party-Style Tomato Basil Hummus

Total time15 min

Prep time15 min

Cook time0 min

4.5

(30)

Eosinophilic Esophagitis Friendly Party-Style Tomato Basil Hummus

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Ingredients

12 servings

2 cans (15 oz each) chickpeas, drained, liquid reserved
½ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, roughly chopped
⅓ cup oil-packed sun-dried tomatoes, drained and roughly chopped
½ cup fresh basil leaves, loosely packed
½ tsp ground cumin
¾ tsp kosher salt, plus more to taste
¼ tsp black pepper
3–4 tbsp reserved chickpea liquid or cold water

For serving

2 tbsp extra-virgin olive oil, for finishing
1 tbsp fresh basil, thinly sliced (optional)
1–2 tbsp sun-dried tomatoes, roughly chopped (optional)
pita bread or cut vegetables, for dipping (optional)

Instructions

1
Add the garlic to the food processor and pulse 5–6 times until finely minced.
2
Add the drained chickpeas, tahini, lemon juice, sun-dried tomatoes, basil leaves, cumin, salt, and black pepper to the food processor. Process for about 1 minute, until the mixture is roughly combined.

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