Best Tomato Pesto Hummus Recipes

SUN-DRIED TOMATO PESTO HUMMUS

Sun-Dried Tomato Pesto Hummus image

Provided by Jackie Newgent

Time 15m

Yield 2 cups

Number Of Ingredients 20

Ingredients

1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
6 tablespoons store-bought or homemade sun-dried tomato pesto, recipe follows
1/3 cup fat-free or low-fat plain Greek yogurt
Juice of 1 small lemon (2 tablespoons)
1 large garlic clove, chopped, or to taste
1/4 teaspoon sea salt, or to taste
1/8 teaspoon ground cayenne (optional)
2 tablespoons chopped fresh flat-leaf parsley or basil
Add the chickpeas, pesto, yogurt, lemon juice, garlic, salt, and cayenne (if using) to a food processor or blender. Cover and puree. Adjust seasoning.
Spoon into a serving bowl and sprinkle with the parsley. Chill until ready to serve.
12 sun-dried tomato halves (not oil-packed), rehydrated
1/4 cup pine nuts, toasted
5 large garlic cloves
4 ounces soft tofu, drained
1/4 cup low-sodium vegetable broth
Juice of 1/2 small lemon (1 tablespoon)
3/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano or other Parmesan cheese

Steps:

Add the sun-dried tomatoes, pine nuts, and garlic to a food processor. Cover and pulse until just combined. Add the tofu, broth, lemon juice, salt, and pepper. Cover and pulse until just combined. Slowly pour in the oil through the feed tube with the processor running and puree until desired consistency. Stir in the cheese and adjust seasoning. Use immediately or store in the refrigerator with very thin lemon slices on top to help prevent browning.

TOMATO-PESTO HUMMUS

Tomato-Pesto Hummus image

So-easy-to-make homemade hummus. The kids love it, and it's healthy, too. Serve with veggies, pretzels, or whole-grain chips.

Provided by Kristina Harrison Krueger

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 6

Number Of Ingredients 10

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
¼ cup water
2 tablespoons lime juice
2 cloves garlic
1 teaspoon kosher salt
⅓ cup tahini
¼ cup tomato paste
2 tablespoons chopped fresh basil
1 tablespoon grated Parmesan cheese
¼ cup extra-virgin olive oil

Steps:

Blend chickpeas, water, lime juice, garlic, and kosher salt in a food processor until the chickpeas are broken up, about 20 seconds. Add tahini, tomato paste, basil, and Parmesan cheese; blend again while streaming olive oil into the mixture until smooth, about 20 seconds more.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 16.2 g, Cholesterol 0.7 mg, Fat 17.3 g, Fiber 3.8 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 574.3 mg, Sugar 1.5 g