Healthy Pink Food!

…Well kind of pink

Sun Dried Tomato Hummus by Chef Byron Thomas

Serve with pita chips, cut veggies or smear or an avocado sandwich on whole grain bread.

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Here’s a list of what you’ll need:

  • 1 -15oz can of chickpeas, drained, liquid reserved
  • 1/2 cup sun dried tomatoes packed in oil, roughly chopped (reserve a teaspoon full for garnish later)
  • 2 tablespoons of oil from the jar of sundried tomatoes
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons tahini
  • 2 cloves garlic, roughly chopped
  •  1/2 teaspoon Himalayan pink sea salt
  • 1/4 cup of loosely packed fresh chopped basil

Blend in a food processor. Chunky or smooth, your preference. Top with basil leaves and chopped sun dried tomato.

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