I call this the non-hummus chickpea appetizer. This Spicy Sun-dried Tomato Basil Chickpea Spread just might become your new favorite appetizer recipe. Pure WOW with flavor. And with no tahini, see what brings this flavor packed hummus-like spread together.
The Party Season
While the whole universe is immersed in Christmas Cookie and candy recipes, I always find myself working on party appetizer recipes this time of year.
Tis the season. While Christmas parties and New Year’s Eve gatherings are filling our calendars, don’t forget, the Super Bowl will be here before you know it. So I’m starting to test some Super bowl party appetizer recipes just in case we get invited to a party. (Hint hint).
Let’s Talk About Keeping It Simple
And is there anything better than easy appetizer recipes? And even better, easy appetizer recipes that are wow with flavor?
This recipe comes from Colorado Classique. One of my favorite cookbooks and a series of cookbooks published by our Denver Junior League. Full of great Colorado inspired recipes and beautiful photographs.
The recipe in the book is titled Sun-Dried Tomato Hummus. And even though we do blend one can of chickpeas with sun-dried tomatoes, to make this, I really felt it needed a more description title. I describe this as a non-hummus. Containing no tahini but using Sun-dried tomatoes, mayo, Parmesan Cheese and basil hardly seems like your run of the mill hummus. And did I mention 1 full teaspoon of cayenne pepper? It’s an intriguing combination of flavors.
But There’s a Full Teaspoon of Cayenne In It
This is so easy and full of flavor and I mean FULL of flavor. Don’t be afraid to use one full teaspoon of cayenne pepper. With all of the spicy food I cook, I actually was. Cayenne can deliver quite the punch, and especially when you buy spices from a quality spice store like Savory Spice Shop. Their cayenne is really fresh and really full of zing, zip, and zap. I threw caution to the wind and threw in the whole teaspoon.
It’s an essential component to the flavor of this spread. This recipe is on the spicy side, but in a very good way. If you have concerns, use 1/2 teaspoon and add a little more at a time until you feel comfortable.
This dip/spread is so versatile. With all its flavor, it’s very good simply served with those mild flavored water crackers. And a fabulous dip for corn chips. And of course mixed fresh veggies are always a good pairing. Especially the cool crunch of a cucumber.
You Can Make A Sandwich
And speaking of that cool crisp cucumber, I couldn’t resist making a cucumber sandwich. Trust me, this is a delicious vegetarian sandwich combo. Don’t forget micro green or sprouts to dress it up.
I’ll be making this over and over. Easy as can be
Say hello to our new favorite quick appetizer recipe.
Loving using sun-dried tomatoes in appetizer recipes? Then you won’t want to miss:
Spicy Sun-Dried Tomato Basil Chickpea Spread
- 1 1/2 ounces dry sun-dried tomatoes
- 6 cloves garlic next time I’ll use 4 cloves – a little too garlicky for me, crushed
- 1 15-ounce can garbanzo beans drained
- 2 Tablespoons extra virgin olive oil
- 1/2 Cup mayonnaise
- 2 Tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- 2 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- Blanch sun-dried tomatoes in boiling water for 4 minutes or until softened and drain. Chop garlic in a food processor with a metal blade until finely minced. Add rehydrated tomatoes and process until chopped into small pieces. Add garbanzo beans, olive oil, mayonnaise, lemon juice, Parmesan, basil, cayenne pepper and salt and process until smooth. Serve with crackers, toasted pita wedges or raw vegetables.
Sun-dried Tomato Hummus without Tahini …It’s What’s For an Appetizer