This post is brought to you by Blue Diamond Artisan Nut Thins.
If you love sun-dried tomatoes, kalamata olives and basil – you’re going to love this Mediterranean Hummus! I’ve always been a big fan of chips and dips…ranch dip, onion dip, garlic dip, and I especially love this Queso Dip (which by the way – is always quite popular wherever it goes). But these days I shy away from all of the fat and bad oils, and I instead get my snack fix with some hummus (Roasted Red Pepper Hummus and Jalapeno Hummus are two other favorites), some veggies and Blue Diamond Nut Thins. Blue Diamond Artisan Nut Thins come in a variety of flavors, but the two I enjoy the most are the Flax Seed and Multi Seed. I buy a box or two each week when I’m at the market. These gluten-free crackers are light and crispy and have a really great flavor. And they totally satisfy my chip cravings every time (without the guilt)!
As for this Mediterranean Hummus dip – it’s got a great combo of flavors going for it. I don’t add much garlic to this hummus, because I wanted the sun-dried tomato flavor to shine through here. Which it does quite nicely!
This post is sponsored by Blue Diamond Nut Thins. All opinions are my own! Thank you for continuing to support the brands that help make this site possible! For more recipe/snack ideas, visit Blue Diamond Almonds on Facebook (http://facebook.com/bluediamond), Twitter (http://twitter.com/bluediamond) and Instagram (http://instagram.com/bluediamond).”
Yield: 6 - 8 servings
Total Time: 10 minutes
- 1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup sun-dried tomatoes, packed in oil
- 8 - 10 Kalamata olives
- 1 garlic clove, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh basil, chopped
- juice of 1 large lemon
- freshly ground black pepper
- Place all of the ingredients in a food processor and process until smooth.
- Add more lemon juice or 1-2 tablespoons of water for a creamier consistency.