This amazing hummus just feels like sunshine!! Dip in and feel the warmth!
1 can chickpeas, drained
1/2 C Sundried Tomatoes, soaked in 2 Tbsp boiling water
2 Tbsp Olive Us Neapolitan Dark Balsamic (or Fig, Sicilian Lemon, or Oregano)
1 1/2 Tbsp Olive Us Dark Toasted Sesame Oil
1/3 C. Olive Us Tuscan Herb Olive Oil (or Milanese Gremolata, Basil, or Garlic)
2 cloves garlic, crushed
1/2 – 1 1/2 * tsp Olive Us Garlic Sea Salt (or Lemon Twist or Rosemary)
1 tsp dried oregano
1 tsp smoked paprika (optional)
1/4 C. Nutritional Yeast (optional)
Handful of fresh basil (optional)
Chop up the softened tomatoes into smaller pieces. Combine all ingredients in a food processor and blend until smooth or until no large pieces of tomato remain. Serve with sliced veggies, pita chips, or crackers, or use as a spread on sandwiches, paninis, or wraps!
*depending on how salty the sundried tomatoes are
Combine all ingredients in a food processor and blend until smooth or until no pieces of beet remain. Serve with sliced veggies, pita chips, or crackers, or use as a spread on sandwiches, paninis, or wraps!
Homemade Pita Chips!
Make your own homemade pita chips using your Olive Us EVOOs and sea salts! Perfect for dipping with your home-made hummus! See our recipes for fantastic home-made options!
1 package Pita bread (about 6-8 inches wide)
2 Tablespoons Olive Us EVOO (Extra Virgin Olive Oil) of choice
1 teaspoon Olive Us Sea Salt of choice (i.e. – Pacific Blue)
Cut each whole pita into 12 pie shaped wedges. Toss in olive oil and place on baking sheet covered with parchment paper. Bake at 275-300 degree F oven for approximately 15-20 minutes or until crisp, but not darkened.
Serve with dips, cheese, etc. Oh, and again… goes great with our Olive Us Hummus!