Sun-dried tomato hummus
SmartPoints® value per serving
There's almost unlimited ways to use hummus: You can serve it with celery, sliced cucumbers, and carrot sticks for dipping; use it instead of mustard or mayonnaise on a sandwich; serve it alongside grilled chicken, salmon, or shrimp; or — if it's really delicious — eat it with a spoon! This recipe puts a little twist on this classic Mediterranean staple by adding in sun-dried tomatoes! Made with almost all ZeroPoint ingredients, it takes just six minutes to make enough for four generous 1⁄3 cup servings. Sure, you can mash the chickpeas by hand, but the secret to a hassle-free process is a few pulses of the food processor.
Sun-dried tomatoes (without oil)
15½ oz, rinsed and drained
Lemon juice canned or bottled
1 medium clove(s), chopped
- Put the tomatoes in a small bowl and cover with boiling water. Let stand 10 minutes; drain and reserve the liquid.
- Combine the tomatoes and the remaining ingredients in a food processor and pulse until smooth, adding some of the reserved liquid if the hummus seems stiff. Yields generous 1⁄3 cup per serving.