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Chickpea sun-dried tomato spread served with vegetables.
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Spicy Sun-Dried Tomato Spread

Say hello to your new favorite hummus recipe. Flavored with cayenne, parmesan cheese and mayonnaise = delicious.
Course Appetizer Recipes
Cuisine American
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 12
Calories 106kcal
Author Lea Ann Brown

Ingredients

  • 1 1/2 ounces dry sun-dried tomatoes
  • 4 cloves garlic fine chopped
  • 15 ounce can garbanzo beans drained
  • 2 Tablespoons extra virgin olive oil
  • 1/2 Cup mayonnaise
  • 2 Tablespoon lemon juice
  • 1/4 cup Parmesan cheese grated
  • 2 teaspoon dried basil
  • 1 teaspoon New Mexico Red Chile Powder Chimayo preferred. Or use Ancho chile powder.
  • 1 teaspoon salt

Instructions

  • 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, chile pepper and salt and process until smooth. Serve with crackers, toasted pita wedges or raw vegetables.

Nutrition

Calories: 106kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 294mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg