Italian Hummus
Throwing a party? Friends stopping by to watch the game? Last minute guests? There’s always chips and salsa. Or potato chips and onion dip. Cheese dip? All solid choices! I’m a hummus lover. I really am excited about all the flavors combinations available out there when it comes to this delicious dip. But how about mixing things up a bit?
Here’s my take on hummus. It has lots of Italian flavors. It’s creamy from two kinds of beans, and tangy from balsamic vinegar. I also add roasted red pepper from my Sandwich Peppers (not just for sandwiches) recipe. But you can always use jarred roasted red peppers. I also throw in some sun dried tomatoes, oregano and fresh garlic.
This is super easy. Throw it all in the food processor or blender. Done! Serve with some fancy crackers- I used beet chips.
It does triple duty! We loved it as a dip, but it turns out it’s a fantastic spread on sandwiches! I also thinned it out with some extra balsamic vinegar and water and used it as an unexpected salad dressing (add some honey if its too tart). This went quickly at our house!
Italian Hummus
Ingredients
- 1 can garbanzo beans
- 1 can cannellini beans
- 1/4 cup olive oil
- 1/4 cup sundried tomatoes plus extra for topping
- 1/2 a roasted red pepper (jarred is fine)
- 1 tablespoon dried oregano
- 2 cloves fresh garlic
- 3 tablespoons balsamic vinegar
- salt & pepper
Instructions
- Drain the beans leaving about half the liquid in each can. Add all ingredients except olive oil to a food processor.
- Blend until combined. Slowly pour in the olive oil.
- Blend until smooth.
- Remove to a serving dish. Serve topped with some chopped sun dried tomatoes.
