Best Tomato Rosemary Hummus Recipes

FIRE ROASTED TOMATO HUMMUS

Fire Roasted Tomato Hummus image

Ready in just 10 minutes, this Middle Eastern treat is packed with flavor and options! Mix it up with one of the tasty variations below and enjoy it your way.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 10m

Yield 16

Number Of Ingredients 9

Ingredients

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, well drained
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed
2 tablespoons olive oil
1 tablespoon tahini
1 clove garlic, finely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
4 pita (pocket) breads, each cut into 8 wedges

Steps:

Reserve 2 tablespoons tomatoes for garnish. In food processor, place remaining tomatoes and all remaining ingredients except pita bread. Cover; process about 1 minute or until smooth.
Spoon hummus into shallow serving dish; spoon reserved tomatoes in small mound in center. Serve with pita bread.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Hummus and 2 Pita Wedges), Sodium 220 mg, Sugar 1 g, TransFat 0 g

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

Ingredients

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