Sun-Dried Tomato Basil Hummus (Low-fat, Dairy-free, THM: E)

I've made hummus several times before with the "real deal" ingredients: tahini and olive oil. I love the hummus I usually create, but I challenged myself to create a low-fat hummus where I didn't miss the nutty, fatty taste and texture of tahini and olive oil. Although these ingredients are good for you, I wanted my recipe to be a THM E instead of a crossover. Somehow, along the way, I created the best hummus I've ever had! I used peanut flour to mimic the nuttiness of tahini and it worked perfectly! I also incorporated fresh basil from my plant and a few sun-dried tomatoes. The result? A flavor explosion in my mouth! This hummus is anything but plain and the texture is exactly like the store-bought hummus that many of us know and love.

If you've never made hummus before, you'll wonder why after your first time. It's as easy as dumping some ingredients in the food processor. I rarely buy store-bought hummus anymore because I love to multiply this recipe and freeze it. If you've already gotten your food processor dirty, you might as well make a few extra batches!

I have linked some of the ingredients that I own down below. These products are tried and true and are the best quality and value that I have found.

Sun-Dried Tomato Basil Hummus

Makes about 3 cups.

Ingredients:

2 cups cooked chickpeas or white beans (about 1 can)

6 TBSP peanut flour

1 tsp cumin

1 tsp mineral salt

1/8 tsp black pepper

8-10 sun-dried tomatoes jarred in olive oil, rinsed

8-10 fresh basil leaves

1-4 TBSP water

Directions:

Place the chickpeas, peanut flour, cumin, salt, pepper, sun-dried tomatoes, and basil in a food processor.
While the ingredients are processing, add in the water one tablespoon at a time until the hummus has reached desired consistency. (Do not add more than a tablespoon at a time. Hummus can go from thick and creamy to watery quickly!)
Scoop into a container and store in the refrigerator.

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