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Sunshine Hummus
Bush’s Best® Classic Hummus Made Easy® is combined with sun-dried tomatoes and harissa paste, then topped with sunflower kernels and sugar snap peas for a spicier, North African take on hummus.
- Prep Time
15 Mins
- Serves
26
INGREDIENTS
Bush's Classic Hummus
- 22.1 oz Tahini
- 17 oz Olive Oil
- 11.9 oz Lemon Juice
- 1 oz Garlic
- 1, #10 can Bush's Garbanzo Beans Drained and Rinsed
Sunshine Hummus
- 1 #10 can Bush’s Best® Garbanzo Beans, drained, not rinsed
- 1 recipe Bush’s Best® Classic Hummus Made Easy®
- 1 ¼ cups Sun-dried tomatoes, oil packed
- 1 cup Harissa paste, prepared
- 1 ¼ cups Sunflower kernels, dry roasted, salted
- 3 ⅓ Sumac, ground
- 208 Sugar snap peas, fresh
INGREDIENTS
Bush's Classic Hummus
- 22.1 oz Tahini
- 17 oz Olive Oil
- 11.9 oz Lemon Juice
- 1 oz Garlic
- 1, #10 can Bush's Garbanzo Beans Drained and Rinsed
Sunshine Hummus
- 1 #10 can Bush’s Best® Garbanzo Beans, drained, not rinsed
- 1 recipe Bush’s Best® Classic Hummus Made Easy®
- 1 ¼ cups Sun-dried tomatoes, oil packed
- 1 cup Harissa paste, prepared
- 1 ¼ cups Sunflower kernels, dry roasted, salted
- 3 ⅓ Sumac, ground
- 208 Sugar snap peas, fresh
DIRECTIONS
- BUSH'S CLASSIC HUMMUS: Combine all ingredients in a large food processor and blend on high speed until a smooth hummus with no lumps is formed. Store covered in the refrigerator until ready to serve.
- SUNSHINE HUMMUS: Place #10 can of drained (NOT rinsed) Bush’s Best® Garbanzo Beans and Bush’s Best® Classic Hummus in a container. Puree with an immersion blender until smooth and thoroughly combined, creating Classic Hummus (makes approximately 13 cups). Reserve chilled.
- Add 1 ¾ cup sun-dried tomatoes (just tomatoes, no oil) to the Classic Hummus and puree with an immersion blender until thoroughly blended and a vibrant reddish-orange color is achieved. Flecks of tomato should also be visible throughout the hummus. Reserve chilled.
- Place ½ cup of the reserved sun-dried tomato hummus in a serving bowl. Swirl approximately ½ Tbsp of room temperature harissa paste into the hummus, leaving some of the harissa visible on top and throughout the hummus. Top one side of the hummus with approximately 1 Tbsp of sunflower kernels and approximately 1/8 tsp of sumac.
- Serve with 8 individual, fresh sugar snap peas. Repeat for remaining orders.
