Best 5 Hummus With Sun Dried Tomatoes And Jalapenos Recipes

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Hummus is a delicious and versatile dip or spread that can be enjoyed with a variety of dishes. It's made from chickpeas, tahini, lemon juice, and garlic, and can be customized with a variety of spices and ingredients. If you're looking for a flavorful and unique twist on classic hummus, try this recipe for hummus with sun-dried tomatoes and jalapenos. The sun-dried tomatoes add a sweet and tangy flavor, while the jalapenos add a bit of spice. This hummus is perfect for serving with pita chips, vegetables, or crackers.

Let's cook with our recipes!

SUN-DRIED TOMATO HUMMUS



Sun-Dried Tomato Hummus image

Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.

Provided by MARKCOSENZA

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
¼ cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
½ cup olive oil
½ cup oil-packed sun-dried tomatoes, drained
¼ cup finely shredded fresh basil
2 tablespoons olive oil
⅛ teaspoon paprika

Steps:

  • Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
  • Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 14.6 g, Fat 10.6 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 348.8 mg, Sugar 0.8 g

JALAPENO HUMMUS



Jalapeno Hummus image

A spicy hummus to liven up the appetizer table!

Provided by Andrew

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 8

Number Of Ingredients 8

1 cup garbanzo beans
⅓ cup canned jalapeno pepper slices, juice reserved
3 tablespoons tahini
3 cloves garlic, minced
2 tablespoons lemon juice
½ teaspoon ground cumin
½ teaspoon curry powder
crushed red pepper to taste

Steps:

  • In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

Nutrition Facts : Calories 74.6 calories, Carbohydrate 9.1 g, Fat 3.5 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 191.4 mg, Sugar 0.3 g

HUMMUS WITH SUN-DRIED TOMATOES



Hummus With Sun-Dried Tomatoes image

Provided by Mark Bittman

Categories     beans, dips and spreads, appetizer

Time 2h20m

Yield 12 or more servings

Number Of Ingredients 8

1 cup dried chickpeas (garbanzo beans)
1 cup sun-dried tomatoes (not in oil)
Salt and pepper
2 cloves garlic, more to taste
1/4 cup extra virgin olive oil
1 tablespoon pimentón, more to taste, optional
Lemon juice to taste
Pita chips or raw vegetables, for serving.

Steps:

  • If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
  • In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
  • Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)

JALAPENO HUMMUS



Jalapeno Hummus image

Hummus is an easy, tasty and nutritious snack or appetizer. Friends are often surprised at the uncommonly good taste and the jalapeno gives it a little kick. Serve with crackers, raw vegetables, or tortilla chips.-Lisa Armstrong, Murray, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 13

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2/3 cup roasted tahini
1/2 cup water
1/3 cup lemon juice
1/4 cup olive oil
2 tablespoons minced garlic
2 tablespoons pickled jalapeno slices, chopped
1 tablespoon juice from pickled jalapeno slices
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon paprika
Assorted fresh vegetables

Steps:

  • Place first 11 ingredients in a food processor; cover and process until well blended. Garnish with paprika. Serve with assorted vegetables.

Nutrition Facts : Calories 153 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 182mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

HUMMUS (SUN-DRIED TOMATOES)



Hummus (Sun-Dried Tomatoes) image

I'm not sure if another recipe like this is on the site, but i am famous for it. It has made even the pickiest eaters gobble it down. My family will never eat storebought hummus again. I make a single serving of this recipe because all i have is a mini food processor/ chopper, but it can easily be doubled and tripled. Add more or less water as desired...it depends how thick you want the recipe. If making ahead of time make a little thinner since it loses a little water overnight. Also, if you use sundried tomatoes that aren't canned in oil, add a teaspoon of your favorite kind, since it makes a creamier texture. I prefer to use the oil in the jar to flavor the recipe. That's enough from me....enjoy!

Provided by Lindsay

Categories     Beans

Time 4m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

0.5 (15 ounce) can garbanzo beans
2 tablespoons sun-dried tomatoes packed in oil, oil kept
2 -3 chopped garlic cloves
2 -3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In the food processor/electric chopper, add garlic and tomatoes. Turn on to chop the ingredients (if not slicing ingredients first, I think this is faster).
  • Add chickpeas, water, salt and pepper.
  • Pulse the entire mixture, stirring once in the middle, until it's smooth and there are no chunks.
  • Enjoy!
  • Pitas cut into wedges, top of pita pocket seperated from bottom pocket, sprayed with cooking spray on both sides, and baked for 15 minutes at 400 degrees make a light, crispy accompaniment.

Tips:

- Use high-quality sun-dried tomatoes and jalapeños for the best flavor. - If you don't have sun-dried tomatoes, you can use 1/2 cup of chopped fresh tomatoes. - If you don't like spicy food, you can omit the jalapeños or use a milder variety. - Serve the hummus immediately or store it in the refrigerator for up to 3 days. - Hummus is a versatile dip or spread that can be enjoyed with a variety of foods, such as pita bread, vegetables, or crackers.

Conclusion:

This hummus with sun-dried tomatoes and jalapeños is a delicious and easy-to-make appetizer or snack. It's packed with flavor and can be enjoyed in a variety of ways. Whether you're hosting a party or just looking for a healthy and tasty snack, this hummus is sure to please everyone.

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